Homemade low FODMAP cheese scones are a great tasting alternative to bought gluten free bread and much cheaper too. They work well as a snack or as part of lunch. I tend to make small batches of scones, this recipe makes 6, so feel free to scale it up if you like more. Using the brown rice flour makes them higher in fibre and adds a nice nutty flavour. However you could use a gluten free white flour mix if you prefer.
For more baking inspiration, have a look through my low FODMAP baking recipes.
Gluten Free Wholemeal Cheese Scones
Author: Louisa Reid
Recipe type: Baking
: Low FODMAP
Prep time:
Cook time:
Total time:
Serves: 6
A great tasting, high fibre, low FODMAP, gluten free cheese scone.
Ingredients
- 220g brown rice flour
- 1 teaspoon baking powder
- 1 teaspoon xantham gum
- A pinch of salt
- 55g butter cut into small cubes
- 70g cheddar cheese, roughly grated
- 70ml lactose free milk
- 1 large egg
Instructions
- Heat the oven to 220 degrees and put a baking sheet in to warm
- Mix the dry ingredients together in a medium bowl and add the butter
- Rub in the butter using the tips of your fingers until it is well incorporated into the flour
- Add most of the grated cheese and mix through
- Lightly whisk the egg and milk together and add this to the dry ingredients bringing it together to form a stiff dough
- Dust your work surface with a little extra flour and roll our the dough to about 1 inch thick
- Use a round cutter to make approximately 6 scones, re-using the leftover bits of dough and rolling them out again before cutting into circles and sprinkling the tops with leftover grated cheese
- Remove the hot baking tray from the oven and place the scones onto it then quickly into the oven for 15 minutes until lightly golden.
Made these with Spelt flour. Delicious!