Low FODMAP and gluten free cranberry and dark chocolate chip scones

**NEW LOW FODMAP AND GLUTEN FREE BAKING RECIPE**

I’ve always been someone who walks into a coffee shop and heads straight for the cake counter. To me, as someone who doesn’t like hot drinks, the cake part of going for a coffee with friends is by far the best part.

So considering my love of cakes in a coffee shop, I was pretty disappointed when I went out for a ‘coffee’ with my Mam (and by coffee, I 100% mean cake), and there wasn’t a gluten free cake in sight even though the website had said there were gluten free options. They did however have a gluten free plain scone which was served with butter and jam. Although it would never have been my first option, it was the better option over a glass of water!!

So anyway, while I was disappointed about having to have only a scone, the scone itself was absolutely delicious and inspired me to make some of my own this weekend. Instead of making plain scones like the one I had, I decided to try out one of my favourite flavour combinations, cranberries and dark chocolate. 

I love the combination of the bitter chocolate with the sweet dried cranberries and this it tastes delicious with a bit of butter when they’re warm, but these could be made with any other type of dried fruit or chocolate variations though so don’t be scared to experiment.

Anyway, if you fancy a delicious low fodmap and gluten free scone recipe packed with cranberries and dark chocolate, you’ve come to the right place. Just follow the easy recipe below and you’ll have a delicious batch of scones in no time. 

* these scones are low FODMAP if 1 serving is 1 scone. It works out at having roughly 5.5g dried cranberries and only 5.5g dark chocolate chips per scone which is within low FODMAP limits, even on the elimination phase. 

Gluten free cranberry and dark chocolate chip scones (serves 9 – 11)

You’ll need:

• 50g dried cranberries (a low FODMAP serving if split over 9 scones)
• 50g dark chocolate chips (dairy free if necessary)
• 220g gluten free plain flour
• 90g sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp xanthum gum
• 1 egg
• 80g cubed butter (dairy free alternative if required)
• 75ml lactose free milk (and a little for a glaze)

Method:

1. Preheat the oven to 190*c and line a baking tray with baking paper. 
2. Add flour, sugar, baking powder, salt and xanthum gum to a large mixing bowl with the butter. Use your fingers to rub the flour mixture into the butter until you achieve a breadcrumb consistency. 
3. Add the dried cranberries, dark chocolate chips and mix through.
4. Beat together the egg and the lactose free milk in another bowl.
5. Add the egg mixture to the dry ingredients and mix until the ingredients form a dough.
6. Lightly flour a work surface, briefly knead the dough and flatten to 2 inch thick.
7. Use cookie cutters to cut individual scones and then place them on the baking tray. 
8. Using a little excess milk, give each scone a milk wash to help them go golden brown

Over on my instagram, I also have a helpful story highlight with photos of each stage of the baking process to help you along if you get stuck!

Thanks for reading my latest post and I hope you really enjoy making your very own low FODMAP and gluten free cranberry and dark chocolate chip scones! If you do give these a try, please show me your tasty creations by tagging @learningtolovelowfodmap.

Have a fantastic week!

Amy xx