We love scones in our house! When there is a birthday celebration we love to celebrate with both breakfast and dinner. What is better than a birthday cake for breakfast? It has been 8+ years since I have had sprinkles. I recently found these sprinkles that are actually low fodmap! Instantly I thought what better to make than low fodmap birthday cake scones?

What sprinkles are low fodmap?

It has been so long since I have been able to eat sprinkles as typically sprinkles are made out of corn syrup (ie high fructose). I found these sprinkles on Amazon and they are free of so many allergens! They are plant-based sprinkles containing no artificial dyes all colors are plant-based/natural and contain no yucky corn syrup! Even better this is a female-run company based here in the United States. So many reasons to try!

Why you’ll love birthday cake scones

You get to eat cake for breakfast and they are so much easier and quicker to make than cake!
You can eat them anytime not just on birthdays!
You can have sprinkles for breakfast
Look at all those colors and how pretty they are!

Ingredients for low-fodmap birthday cake scones

Butter – unsalted I always use TJ’s brand. You will need 1/2 cup (1 stick) of cold butter cut into cubes.
GF flour – Bob Red Mill’s 1 to 1 Gluten Free flour is my go-to brand for all my baking. I buy this in bulk in a 25lb bag from Amazon because it is much cheaper.
Milk substitute or milk – I can’t tolerate lactose so I use Fairlife Milk which is lactose-free. I have tried milk substitutes such as rice milk in the past, but I love the way Fairlife bakes and it also has Calcium in it, so it has an even bigger bonus. If you are able to tolerate lactose feel free to use regular milk!
Dextrose – with my fructose intolerance I do not digest fructose well. I have found even though table sugar is technically more glucose than fructose I do better with baked goods by using pure glucose in the form of dextrose. I buy my dextrose powder again from Amazon.
Almond extract – if you don’t like almond flavor, feel free to use vanilla extract. I wanted my birthday cake scones to have hints of almonds so that’s what I went with.
Gluten-Free Baking Powder – I typically use Clabber Girl Baking Powder as it is gluten-free.
Sprinkles – if you don’t have a fructose intolerance feel free to use regular sprinkles. But these supernatural brands of sprinkles are truly amazing! Again I can have sprinkles again after almost a decade of not!
Powered sugar – any brand will do I just use the Target brand.

How to Store Scones

Let’s be honest everything always tastes the best on the day of! But these scones do store well to enjoy eating for breakfast the rest of the week! That is our usual breakfast in our house, baked goods that were made on the weekend. Store them in an airtight container on the counter for 3-5 days, we like to reheat them in the microwave for about 20 seconds and these scones taste just as good as on the first day. I have never frozen these because again we go through these pretty quickly, but let me know if you do. I imagine they would freeze well. Just take them out of the freezer before you want to enjoy defrosting and then again reheat them in the microwave for 20 seconds and enjoy!

How to Make Low Fodmap Birthday Cake Scones

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl combine 2 2/3 cups GF flour, 1 TBS baking powder, 1/4-1/2 cup dextrose/sugar (if you like really sweet go with 1/2 cup this is too sweet for my liking and 1/4 cup is the perfect sweetness). Mix until combined.
Add cold butter in cubes and cut into flour mixture until resembles pea-sized in shape/consistency. Add 1/4 cup sprinkles and stir until combined.
Stir in 1 cup Fairlife Milk/milk substitute and 1 tsp almond extract until combined. The mixture will still be a little flaky, but should easily come together to form a ball with a little kneading with your hands. I like to stir it until all batter is moistened and then use my hands to combine the rest of the way. If not easily coming together add additional milk 1 TBS at a time. Be careful though as it can go from dry to too sticky very quickly!
Place the formed ball of dough on the parchment-lined baking sheet and flatten to a 1/2-inch disk/circle. Cut a circle to form 8 triangles and separate triangles to cook.
Bake scones for 20-25 minutes at preheated 400-degree oven. Check at the 20-minute mark, and cook for additional time until light golden brown and cooked through.
Allow scones to cool slightly and then frost.
For Frosting combine in a bowl 1 cup powdered sugar, 1 tsp vanilla extract (or could do almond extract), and 2 TBS milk substitute together until stirred completely and with no lumps. Drizzle over scones and top with additional sprinkles. Enjoy!

I had a helper this day baking as you can see my littlest assistant. This recipe can also be made with kids and they will love helping as you get a little messy! My kids loved these scones as we got to eat birthday cake and sprinkles for breakfast! So fun to make any time but especially for birthday mornings!

Other Scone Recipes To Try:

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