320g pack gluten free scone mix
250g mixed berries - blueberries, strawberry, raspberry
2 tbsp demerara sugar
500g low FODMAP fresh custard
Serves - 4
Heat oven to 220C/fan 200/gas 7. Make up the gluten free scone mix according to pack instructions, then press out into a circle approx 20cm across on a lightly (gluten free) floured baking sheet.
Make the edge a little thicker than the middle. Bake for 10 mins until risen and light golden.
Meanwhile, put the fruit and sugar in a shallow baking dish and microwave on High for 5 mins until hot, but the berries are still holding their shape.
Heat the low FODMAP custard according to pack instructions.
Spoon a layer of the low FODMAP custard onto the scone base, then top with the drained fruit. Serve with the rest of the custard.
Recipe adapted from: Good Food