Low-FODMAP cranberry, cinnamon and orange scones
- 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
- 1 egg
Total fat 3g
Saturated fat 1g
Dietary fibre 1g
- Preheat 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.
- Place flour, baking powder, sugar and cinnamon in a bowl or processor and rub spread into flour using fingers (or pulse, using processor).
- Combine cooled orange and cranberry mixture, milk and egg. Add to flour mixture. Stir or pulse to form a moist dough.
- Tip 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.
- Bake 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.
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