200g gluten free self-raising flour

½ tsp ground cardamom (about 10 pods, ground)

25g lactose free butter

25g light muscovado sugar

1 egg

about 75ml rice milk

Lactose free butter and maple syrup to serve


Put the gluten free flour and cardamom in a bowl and rub in the lactose free butter. Add sugar.

Beat the egg in a measuring jug, then pour in rice milk to make it up to 100ml/3½fl oz.

Pour into the bowl gradually, stirring first with a knife then with your hands, to make a soft, not sticky, dough.

Knead until smooth on a floured work surface. Divide the dough into three and roll into circles) about 5mm thickness). Cut each into quarters.

Heat a heavy-bottomed frying pan to medium hot.  Cook the scones in batches for a couple of mins each side, until golden brown.

Serve, spread with lactose free butter and drizzled with maple syrup.

Recipe adapted from: Good Food

New Low FODMAP Recipes
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