175g lactose free cream cheese
finely grated zest of 1 lemon
100g golden caster sugar
200g gluten free self-raising flour
50g lactose free butter
1-2 tbsp lactose free milk, plus extra for brushing
a little gluten free flour, for sprinkling
1 tbsp demerara sugar
Low FODMAP lemon curd, to serve
Preheat the oven to 200C/Gas 6/fan oven 180C and grease a baking sheet.
Tip the lactose free cream cheese into a bowl and mix in the zest and half the sugar until combined.
Sift the gluten free flour and remaining sugar into another bowl.
Cut the lactose free butter into small cubes and rub into the gluten free flour mixture so it looks like fine breadcrumbs.
Stir the lactose free cream cheese mixture into the glute free flour mixture, adding a tablespoon or two of lactose free milk if necessary to get a soft (but not sticky) dough.
Tip the dough on to a floured work surface and knead very lightly a few times only – just until the dough loses its craggy look. If you overknead, the scones will be tough.
Roll or press out the dough until it’s about 4cm/11⁄2in thick.
Shape into a neat round, put it on the baking sheet and mark into six wedges with a knife.
Brush the top of the scone round with lactose free milk, sprinkle with a little gluten free flour, then top with the demerara sugar.
Bake for 20-25 minutes until well risen and brown on top.
Transfer to a wire rack to cool slightly before serving warm, spread with a little lactose free butter, and low FODMAP lemon curd.
Recipe adapted from: Good Food