Low Fodmap Copycat Starbucks Cinnamon Chip Scone Recipe Gluten Free

LOW-FODMAP 'COPYCAT' STARBUCKS CINNAMON CHIP SCONE RECIPE; GLUTEN-FREE

Steps:

• Preheat oven to 400ºF Position rack in center of oven Line heavy baking sheet with parchment paper or silicone baking liners Combine low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum, and salt in large bowl of electric mixer using flat paddle With mixer on low, cut butter into flour mixture until it resembles a coarse mealYou can also use your hands to help combine any big chunks Set aside this mixture for later incorporation Beat 1 egg in the same (or another) large bowl of electric mixer until very light and foamy (about 1 minute )Add vanilla extract and flour mixture and start the mixer on low speed, then pour the coconut cream on top of the flour Mix at medium-low speed for about 30 seconds until the dough just comes togetherIt will be very sticky Stir in the low-FODMAP cinnamon chips by hand Use lightly floured hands to gently pat out dough into two 6-inch thick rounds on a floured surface, about ½ inch thick (dough will be sticky and you may need to lightly coat it with some excess flour) Use a sharp knife, dough cutter or pizza wheel to cut each circle in half and then cut each half into 3 pie shaped wedges Put scones 2 inches apart on prepared baking sheet In a small bowl, beat the second egg Brush scones with beaten eggSprinkle scones liberally with cinnamon & sugar mixture Place scones in center of ovenBake 20 -22 minutes or until golden and cooked through Cool 10 minutes on a rack Top with low-FODMAP glaze (with added cinnamon) if desired

LOW-FODMAP 'COPYCAT' STARBUCKS PUMPKIN SCONE RECIPE; GLUTEN-FREE

Steps:

• Preheat oven to 400ºF; position rack in center of oven Line heavy baking sheet with parchment paper or silicone baking liners Combine low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum, pumpkin pie spice and salt in large bowl of electric mixer With mixer on low, cut butter into flour mixture until it resembles a coarse meal Set aside this mixture for later incorporation Beat eggs in another large bowl of electric mixer with flat paddle until very light and foamy Add vanilla extract, and pumpkin, then flour mixture and start the mixer on low speed, then pour heavy cream on top of the flour Mix at medium-low speed for about 30 seconds until the dough just comes together Use lightly floured hands to gently pat out dough into two 6-inch thick rounds on a floured surface, about 1/2 inch thick (dough will be sticky and you may need to lightly coat it with some excess flour) Use a sharp knife or pizza cutter to cut each circle in half and then cut each half into 3 pie shaped wedges Put scones 2 inches apart on prepared baking sheet Sprinkle scones liberally with coarse sugar if you don't plan to use the glaze Lay scones on the prepared baking sheet 2 inches apart and place in center of oven Bake 22-25 minutes or until golden and cooked through using a tester (since ovens vary, your oven may need more or less time) Cool in pan for 5 minutes then transfer to wire rack While cooling, combine the glaze ingredients in bowl, then the pumpkin icing in a second bowl and stir to combine well Pour low-FODMAP glaze over scones when still slightly warm, then when more cooled, drizzle the pumpkin icing over the top of the glazed scones I like to leave them on the cooling rack and put wax paper under to catch the drips Serve immediately, or store in refrigerator until use (to re-heat place in preheated 350F oven for 10 minutes