It’s January and oranges are out and in specific Cara Cara oranges from Trader Joes! That means it was necessary to make low fodmap orange chocolate chip scones this morning!
These scones were adapted from Words of deliciousness
I typically will take a regular recipe and adapt it to fit my food restrictions, again mostly low fodmap and gluten free. In particular I typically use Dextrose or Glucose as my sweetener to limit the excess fructose and make sure I have a happy belly 😊. I love sweets and baking in particular so this is fun for me!
These are the typical adaptions that I use. Bob Red Mill 1 to 1 flour (I buy a big bag in bulk from Amazon), dextrose (sugar replacement), Fairlife lactose free milk, and enjoy life chocolate chips.
I don’t always roll out the dough on a separate surface, I often cheat and just combine it in a ball within the mixing bowl. There is no extra time for extra clean up 😁. Ryan already does all my baking clean up,
and I tend to be a messy baker!
Here are the scones prior to baking….
Now here they are fresh out of the oven and finally iced!
Hope you enjoy these low fodmap orange chocolate chip scones as much as we do! Happy Baking!
Orange Chocolate Chip Scones
Ingredients
- 3 cups GF Flour Bob Red Mill 1 to 1 flour
- 1/2 cup sugar Dextrose
- 2 1/2 tsp GF baking powder
- 1/2 tsp baking soda
- 1 TBS orange zest
- 1/2 cup butter diced
- 1/2 cup chocolate chips Enjoy Life Dark Chocolate Chips
- 1 egg
- 1/3 cup orange juice squeezed from orange
- 1/3 cup lactose free milk or milk substitute Fairlife Milk
Orange Icing
- 1 cup powdered sugar
- 1/2 tsp orange zest
- 1 1/2 to 2 TBS orange juice squeezed from orange
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper
- In a large bowl combine the flour, sugar, baking powder, baking soda, orange zest. Cut the diced butter into the flour with two knives until pea sized. Can also use pastry cutter. Pour in chocolate chips
- Add egg, orange juice and milk to flour mixture and stir until combined. This will be dry and crumbly, form mixture into a ball with hands. If unable to form into a ball feel free to add 1 TBS at a time more milk or orange juice. Form dough into a ball
- Place ball on parchment lined baking sheet and flatten until forms an 8 inch circle. Cut into 8 wedges. Bake scones for ~15-20 minutes (I typically cook for 20 minutes and find need an additional 3 minutes to get to a light brown color).
- Cool scones slightly either on pan or cooling rack. I typically leave on pan to ice as less clean up.
- Mix together the powered sugar, orange zest, and orange juice. Mix until smooth - feel free to add more orange juice to reach consistency desire. Drizzle over scones. (We typically like to eat scones still warm so I drizzle icing prior to fully cooling, but this sometimes will melt icing).
