Low-FODMAP cranberry, cinnamon and orange scones
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14 (makes 14 scones)
Time to make:
30 mins (Hands-on time: 15 mins, Cooking time: 15 mins)
$0.46 per serve
(at time of publication)
Full ingredients list:
2 oranges, zest and juice
1 cup dried cranberries or Craisins
3 cups white spelt flour
4 teaspoons baking powder
1 tablespoon brown sugar
1/4 teaspoon cinnamon
4 tablespoons reduced-fat non-dairy spread (we used Olivani Lite)
1/4 cup lactose-free low-fat milk
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 210°C. Place orange zest and juice in a small saucepan and add dried cranberries. Heat gently until fruit is plump then remove from heat and allow to cool.
Step 2Place flour, baking powder, sugar and cinnamon in a bowl or processor and rub spread into flour using fingers (or pulse, using processor).
Step 3Combine cooled orange and cranberry mixture, milk and egg. Add to flour mixture. Stir or pulse to form a moist dough.
Step 4Tip scone dough onto a lightly floured board and dust top with flour. Squeeze scone dough together (don’t knead or mixture will become tough), and roll or gently pat dough into about a 2.5cm thickness. Cut scones out with a 6cm cookie cutter and place on a cold tray.
Step 5Bake for 15 minutes or until risen and just turning golden. Serve split in half with a light spread of reduced-fat non-dairy spread.
This recipe is suitable for people on a low-FODMAP diet, based on Monash University published tolerance levels as at October 2014.
About this recipe
First published: November 2014