Sugar-Free Cranberry Pecan "Scuffins" (Low FODMAP, GF, DF)
Prep time
Cook time
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A gluten-free, low FODMAP scone recipe naturally sweetened with orange juice, cranberries, and pecans.
Recipe type: Breakfast
Cuisine: Brittish
Serves: 6 muffins
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a medium mixing bowl, combine flours, baking powder, baking soda, and salt.
  3. In a separate small or medium microwave-safe bowl, melt butter or coconut oil. Using fork, beat in egg. Add orange zest and juice and give it a stir.
  4. Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined.
  5. Fold in the cranberries, raspberries, and pecans.
  6. Scoop approximately ¼ cup of batter into each of 6 muffin tin slots lined with baking cups.
  7. Bake for 20-25 minutes or until lightly browned on tops and a toothpick inserted into the middle comes out clean.
  8. Allow to cool for 5 minutes before serving warm.
  9. Store leftovers in airtight container in the fridge for up to 1 week. Reheat leftovers in microwave or toaster oven before enjoying.
Recipe by Bridgetown Nutrition at