Low-FODMAP Scones with Lemon Curd and Pistachio Crumble

Easter is just around the corner! Crocuses are starting to bloom and the season of blue skies and fresh spring scents is slowly returning. The perfect moment to get baking. Try these Low-FODMAP lemon scones, served with a refreshing lemon curd, clotted cream and a crunchy pistachio crumble, a delightful addition to your Easter table.

Equipment
Wire rack • parchment paper • rolling pin • round cookie cutter (about 1¼ inch / 3 cm) • zester • saucepan • heatproof bowl (same diameter as saucepan) • mixing bowls • whisk • measuring cup • kitchen scale

Ingredients (for 8 scones) 

For the scones

• 1¾ cups gluten-free self-rising flour
• 3 tablespoons cold unsalted butter
• 1½ tablespoons granulated sugar
• ½ cup almond milk (or lactose-free milk alternative)
• Zest of ½ lemon
• About ½ teaspoon finely grated fresh ginger
• Pinch of salt

For the fresh lemon curd & topping

• 2 lemons
• 2 eggs
• ½ cup butter (or margarine)
• ¼ cup granulated sugar
• Unsalted pistachios, finely chopped
• 3½ oz lactose-free cream cheese (about ½ cup)
• ⅓ cup lactose-free whipping cream

Instructions

1. Prepare the gluten-free scones

1. Preheat the oven to 425°F. If using a convection oven, reduce the temperature to 400°F.
2. Wash the lemon thoroughly under running water. Grate the zest of 1/2 lemon and set it aside. Use the rest of the lemon zest and the lemon juice for the lemon curd.
3. Peel the ginger and grate it finely.
4. In a large bowl, combine the gluten-free self-rising flour and butter. Knead the butter into the flour.
5. Add the granulated sugar and a pinch of salt to the mixture. Then 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 comes together. 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 make the scones come out of the oven too dense.
8. Form the dough into a large ball and roll it out to about 1 to 1½ inches thick. Then cut out circles using the cookie cutter. Repeat this until all the dough is used up.
9. Place the scones on a baking sheet lined with parchment 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 fresh lemon curd

1. Wash the second lemon and use the rest of the other lemon. Grate the zest from both lemons and set it aside. Then squeeze the juice from the lemons and set it aside.
2. Meanwhile, whisk the two eggs in a separate mixing bowl with a whisk.
3. Fill a saucepan with water and place it on the stove. Now use the heatproof bowl to heat the ingredients in a double boiler. Add the lemon zest, butter, and sugar to the bowl. Stir until the butter has completely melted. Then add the lemon juice to the mixture and stir well until smooth. Finally, add the beaten eggs to the mixture while stirring.
4. Continue stirring the mixture with a whisk over medium heat for 10 to 15 minutes until it thickens. This process takes a little time. Make sure the mixture does not come to a boil.
5. The lemon curd is ready when it has reached the consistency of custard. As the curd cools, it will thicken a bit more.
6. Let the lemon curd 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 works just as well. Optionally, add a little sugar or honey to taste.
2. Cut the scones in half and spread a layer of clotted cream and a layer of lemon curd on each half. Finely chop the unsalted pistachios and sprinkle them over the scones for a nice color and a delicious crunch.