OK, personal story time!When I was pregnant with my second child I had such terrible heartburn that breakfast was the only meal I enjoyed comfortably. I got into the habit of going to Starbucks each morning and buying a decaf toffee-nut latte with a cinnamon chip scone. It was my favorite meal of the day.
Yeah, I know coffee was probably not the best thing for my heartburn, but what can I say. I figured it was a lost cause anyways 😉
For the past several years, however, I have not had the pleasure of this decadent treat. Not only is their version high-FODMAP, I don’t think they even sell it anymore!
To satisfy my nostalgic craving, I began crafting a low-FODMAP ‘Copycat’ Starbucks Cinnamon Chip Scone recipe. But I was not impressed with store-bought cinnamon chips. Hard to find, expensive and with questionable ingredients….I didn’t even see ‘cinnamon’ listed on the label! Clearly that would not do for my recipe.
So… I got ambitious. I decided to make my own homemade low-FODMAP Cinnamon Chips (easy) and use them in this low-FODMAP Cinnamon Chip Scone recipe (fabulous).
Guess what? I totally nailed this low-FODMAP Cinnamon Chip Scone recipe (even better than Starbucks).Plus I love the flexibility to just dust these with cinnamon-sugar, or add my low-FODMAP glaze.
You may also love my low-FODMAP Cake Pops, low-FODMAP Copycat Starbucks Lemon loaf and low-FODMAP Coffee Cake. Or check out over 400 more low-FODMAP recipes on the blog.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP ‘Copycat’ Starbucks Cinnamon Chip Scone Recipe; Gluten-free
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients *using available FODMAP data at time of testing
Serves 12
Prep time 20 min
Bake time 20-22 min
Total time 45 min
Bake 400 F
Ingredients
- 2 cups Authentic Foods GF Classical Blend, plus additional flour for patting out dough (this is my favorite brand, check out my low-FODMAP bake off blog to see why!)
- can also substitute your preferred low-FODMAP, gluten-free flour
- 1/4 cup granulated sugar
- 4 teaspoons double acting baking powder (ex: Clabber Girl brand)
- 1/2 teaspoon baking soda
- 3/4 teaspoon xanthan gum (if not added to your low-FODMAP flour choice)
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- If you choose a vegan spread alternative, be sure to chill it well
- I used butter
- 1 cup low-FODMAP Cinnamon Chips (WE MADE OUR OWN using only 5 ingredients! see recipe here )
- 2 large eggs, divided
- 2 teaspoons pure vanilla extract
- 3/4 cup coconut cream (canned), room temperature
- Cinnamon and granulated sugar mixture, to sprinkle on top
- 2 tbsps sugar and 1/2 tsp cinnamon combined
- I keep this ratio of cinnamon sugar (larger amounts) in a shaker in my pantry to enjoy over low-FODMAP toast and waffles 🙂
- Low-FODMAP Glaze – see my low-FODMAP cinnamon bun recipe for this easy glaze (I added 1 tsp cinnamon to this glaze for these low-FODMAP cinnamon scone recipe)
Directions
- 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 meal
- You 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 together
- It 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 egg
- Sprinkle scones liberally with cinnamon & sugar mixture
- Place scones in center of oven
- Bake 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
- Place glaze in plastic bag and cut hole in corner, drizzle over low-FODMAP scones in criss cross fashion
- Serve immediately, or store in refrigerator until use (to re-heat place in preheated 350F oven for 10 minutes)
Flaky and so delicious! Bet you can’t wait to try my low-FODMAP Cinnamon Scones recipe 😉
