Gluten-free Raspberry and White Chocolate Scones [Low FODMAP]
Servings Prep Time
8people 2minutes
Cook Time
11minutes
Servings Prep Time
8people 2minutes
Cook Time
11minutes
Ingredients
Scone Base
Additions
Instructions
  1. Preheat oven to 425.
  2. Line a cookie sheet with parchment paper.
  3. Mix all dry scone base ingredients in a large bowl. Place freeze dried raspberries and the tablespoon of lactose free milk in a small bowl and set aside.
  4. Cut butter into 1 tablespoon chinks and add to flour mixture bowl. Thumb butter into the mixture until you have small pea-shaped butter pieces.
  5. Add milk and stir until just combined. Add the white chocolate chips and the milk-soaked raspberries.
  6. Shape into 8 equal-sized balls of dough. Place on baking sheet with two inches between each scone and press down sightly on the top of the dough ball to flatten it out slightly.
  7. Bake for 11 minutes. Serve hot or at room temperature.

Share this: