Low-FODMAP Scones with Lemon curd and Pistachio crumble

Easter is just around the corner! The crocuses are starting to appear, and with them comes the slow return of blue skies and the scents of spring. It’s the perfect time to get baking. Why not try these low-FODMAP scones with a delicious, zesty lemon curd, clotted cream and pistachio crumble? A lovely recipe for your Easter table!

Equipment
Baking tray • baking paper • rolling pin • cookie cutter (approximately 3 cm in diameterr) • grater • saucepan • ovenproof dish (about the same diameter as the saucepan!) • mixing bowl • whisk • measuring jug & scales

Ingredients (for 8 scones) 

Ingredients for the scones

• 225g gluten-free self-raising flour
• 40g unsalted butter
• 20g caster sugar
• 120ml almond milk or a lactose-free alternative
• Zest of ½ a lemon
• Ginger (about 1cm)
• A pinch of salt

Ingredients for the refreshing lemon curd and garnish

• 2 lemons
• 2 eggs
• 125g butter (or margarine)
• 60g caster sugar
• Unsalted pistachios
• 100g lactose-free cream cheese
• 100ml lactose-free whipping cream

Let’s get started!

How to Make Gluten-Free Scones

1. Preheat the oven to 220°C (200°C fan).
2. Wash the lemon thoroughly under the tap. Grate the zest of half a lemon and set aside. Use the rest of the lemon zest and the lemon juice for the lemon curd.
3. Peel and finely grate the ginger.
4. Place the gluten-free self-raising flour and 40 g of cold butter in a bowl and rub the butter into the flour until the mixture resembles fine breadcrumbs.
5. Add 20g of sugar and a pinch of salt to the mixture. Add the lemon zest and grated ginger and mix everything together.
6. Finally, add the almond milk or alternative and stir with a fork until the mixture is crumbly.
7. Knead the dough briefly by hand until it forms a cohesive mass. If necessary, add small amounts of flour if the dough is very moist. Be careful not to knead the dough for too long, as this will result in the scones coming out of the oven too dense.
8. Form the dough into one large ball and roll out to a thickness of about 3 to 4 centimetres. Then cut out circles using the cookie cutter. Repeat this until all the dough is used up.
9. Place the scones on a baking tray lined with baking paper and brush with a little (almond) milk. Optionally, sprinkle the scones with a little lemon zest. Bake the scones for about 12–15 minutes in the preheated oven.

2. Preparing the lemon curd

1. Use the second lemon and the remaining half of the first lemon. Finely grate the zest from both lemons and set aside. Then squeeze the juice from the lemons and set aside.
2. Meanwhile, beat the eggs in another mixing bowl with a whisk.
3. Fill a saucepan with water and place it on the hob. Place the heatproof bowl over the saucepan and heat the ingredients in au bain-marie. Add the lemon zest, 125g butter and 60g sugar to the bowl. Stir until the butter has completely melted. Add the lemon juice and stir until smooth. Finally, add the beaten eggs, stirring continuously until combined.
4. Stir the mixture continuously with a whisk over a medium heat for 10 to 15 minutes until it thickens. This process takes a little time. Make sure the mixture does not come to the boil.
5. The lemon curd is ready when it has reached the consistency of custard. As the curd cools, it will thicken a little further.
6. Allow the lemon curd to cool completely before using it.

3. Serving

1. You can choose to serve the scones with lactose-free clotted cream. You can make this quickly and easily by mixing lactose-free dairy spread with lactose-free whipping cream. You can use a hand mixer, but a whisk will also do the job. Optionally, add a little sugar or honey to taste.
2. Cut the scones in half and spread them with a layer of clotted cream and a layer of lemon curd. Finely chop the unsalted pistachios and sprinkle them over the scones for a pop of colour and a delicious crunch.