Currant Scones (low FODMAP)

10 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Makes 16 • Ok to make ahead: Steps 1 - 5

My Scottish father-in-law loves these scones so I count that as a firm vote of approval. They are delicate, light, delicious, and darn easy to make! Enjoy them plain, with butter, or if you want a real taste treat, have them with Leslie’s amazing lemon curd. These scones are at their very best when they’re fresh so make them for your next brunch and enjoy!

Ingredients

1 cups gluten-free flour of your choice

1 cup gf Jule’s Gluten-Free All Purpose Flour

1/4 cup white sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, cut into cubes

1 large egg, beaten

1 teaspoon vanilla extract

3/4 cup dry currants

2/3 cup lactose-free sour milk*

1 - 2 tablespoons heavy cream for brushing tops (you can also use lactose-free half and half or even lactose-free whole milk)

Granulated sugar or turbinado sugar for sprinkling on top, depending on the crunch you like.

Directions

(1) Prepare: Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Soak the currents in enough water to cover while you prepare the other ingredients. Sour your milk by adding 2 teaspoons of white vinegar to the lactose-free milk and let it sit for a few minutes before using.

(2) Blend dry ingredients: Combine dry ingredients in the bowl of a food processor and pulse to combine.

(3) Add the butter: Add the cold cubed butter and pulse until the butter is evenly combined and the dough is crumbly.

(4) Add wet ingredients: Combine egg and vanilla and add to dry ingredients in the food processor bowl. Pulse to combine. Scrape down the sides then add the sour milk and pulse to combine. Drain the currants and add to the mix. Pulse just to combine.  

(5) Shape scones: Scrape the dough out onto a floured surface and use floured hands to gently pat the dough into an even layer about 1 inch thick. Cut the dough with a biscuit cutter or the top of a glass dipped in gluten-free flour (so it doesn’t stick). Gather the leftover bits and re-roll and cut out so you can use all of the dough. Place each scone on the parchment-lined tray.

Make-ahead note: At this point, you may chill the scones until you are ready to bake.

(6) Glaze: Just before baking, brush the tops with cream and sprinkle with sugar.

(7) Bake: Bake for 12 minutes or until the scones are delicately browned. Remove from the oven and let cool on the cookie sheet for a couple of minutes. Then remove to a cooling rack.

(8) Plate and serve: Serve plain, with butter and jam, or, for a really amazing taste treat, with Leslie’s amazing lemon curd. The low FODMAP serving size is two scones if you make a batch of 16 or more. These scones are at their very best when they’re fresh so make them for your next brunch and enjoy!

Eat and enjoy every bite because you can!

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