Raisin Scones


One of the most popular items I find in Auckland cafes is date scones (and my sister is obsessed with them!) however following a gluten + lactose free diet (plus low FODMAP) they are my worst nightmare. 

I’ve created a simple scone recipe which is low FODMAP but still tastes delicious - you would never know it was made for special dietary requirements. Its also nut free, making it perfect for school lunches!!

What you need:

2 cups of self raising gluten free flour

3 tbsp of coconut spread (or any lactose free butter substitute)

9 tbsp raisins*

2 tbsp raw sugar 

1 tsp cinnamon 

Pinch of salt

1 cup of lactose free milk

What to do:

Preheat the oven to 180°C

In a large mix bowl combine flour and coconut spread, using your fingertip rub spread and flour until it resembles coarse breadcrumbs

Add raisins, sugar, cinnamon and salt and mix well

Add the milk and mix ingredients together to a soft dough

On a board or clean bench sprinkle gluten free flour (non-self raising) and place mixture. Work the dough into a 2cm thick square. Cut the mixture with a floured knife into 9 squares

Place 2cm apart on a lined baking tray and brush with milk 

Place in oven to cook for 15 mins

Enjoy with coconut spread

* 1 tbsp of raisins is considered low FODMAP by the Monash University Low FODMAP guidelines