Mini Pumpkin Scones (GF & low FODMAP)

As promised, I perfected my mini pumpkin scone recipe infused with fall inspired spices: ground cloves and cinnamon. I dressed them up with a little maple glaze too!  I like to enjoy these yummy bite size treats in a comfy & warm sweater with a cup of tea or coffee. The best part of fall is feeling warm and cozy when the air is cold and crisp. Anything pumpkin infused is so good. Are you with me?

If you follow my Instagram feed, you knew this recipe was in the works! Not on Instagram? Consider joining …it is truly my favorite social media site where I can share a bit about my life and my low FODMAP finds.  Click here for my feed and join in on the conversation.

When you’re a food blogger…this is what life looks like…more than maybe I want to admit! Ha! 🙂 Since I am a science nerd most of the time…I love the creative outlet that blogging has allowed in my career.

This scone recipe is gluten free and low FODMAP.  Keep to a two mini-scone or 1 large scone portion.

Any recipes you want me to create low FODMAP?

 

7 replies on “Mini Pumpkin Scones (GF & low FODMAP)

  • Judy Mata

    HI Kate:
    I am delighted with your website and your information. It has helped me a lot. I have a question. I am only mildly gluten intolerant. Actually, I don’t tolerate most GF products. It is the tapioca and potato starch. Neither can I eat fava or garbanzo beans. These seem to be the 4 key ingredients in most GF baked goods. All of them are worse on my system than the key GF ingredients. So many baked goods on the L-FODMAP diet call for GF flour. I have found that I can tolerate both buckwheat and spelt very well. Can I make these GF baked products that you provide such yummy recipes for with either if those flours? I will give this one a try this weekend, as I am ready for pumpkin. I don’t seem to have a problem eve with American pumpkin, though I love Japanese as well. It is just not very available. Thanks again for your help and knowledge.

    • katescarlata

      Hi Judy, You can try spelt or buckwheat flour–but not sure how they will turn out. The consistency of those flours tends to be a bit more gritty than the starches. If you do try a recipe–let me know if the substitutions work. 🙂

  • Judy Mata

    HI Kate; no way to edit the above comment, but it should read “all of them are worse on my system than gluten” in the 5th sentence. Sorry.

  • Wendy

    Hi Kate,

    My family were just talking about pumpkin scones this morning! I live in Australia where we don’t have canned pumpkin. Is there anything in canned pumpkin apart from pumpkin? Can I substitute ordinary mashed pumpkin?

  • Beth Athey

    These look and sound yummy!
    I know little to nothing about real maple syrup. Kate, do you have any recommendations, such as brand, color (dark or lighter), this type of recommendation?
    Thank you!

  • Karina P.

    Hi Kate! I just made this recipe and it’s delicious! Thank you!!!! I have Crohn’s and right now I’m following a low Fodmap diet and the hardest part for me is having something good to snack in the afternoon with coffee/tea…. this is perfect!!!!

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