Digestive Scones

Digestive Scones

Prep: 15 mins
Bake: 20 mins
Makes 8 scones, Serving size = 1 scone

Is it a biscuit or a cake?  The answer, both!  These scones are perfect for an on the go snack and I don’t leave home without them.  Travelers' constipation affects most of us and thankfully these scones travel well.  I’ve formulated these with digestion stimulating herbs which work harmoniously with the huge dose of fiber from the Detox Flour Swaps to keep your bowels moving smoothly at home or away.  I made both Grain-Free and Whole-Grain versions of these scones and both came out beautifully carrying the familiar lightly sweetened crumbly texture of a proper scone.  Don’t let the fennel scare you, I don’t like it either, but I promise it balances well with the other flavors and offers a pleasant sweetness without overpowering the scone. The essential oil in fennel seeds stimulate the secretion of digestive juices and enzymes that aid in digestion.  Ginger speeds up stomach emptying and reduces nausea and indigestion.  Cardamom has been used for thousands of years to improve digestion and research shows it can help prevent and heal stomach ulcers.  The blend of all the warming spices baked into this scone is a true tonic for the entire digestive tract.  I recommend pairing the scone in the morning with a big scoop of high-protein yogurt for some added probiotics.  These scones are easy to bake and gentle medicine for anyone suffering from constipation or indigestion.

Digestive Scones Comparison Chart

Digestive Scones
Dry Ingredients:
2 cups Flour Swap
1/2 cup Sugar Swap
1/2 teaspoon salt
1 tablespoon baking powder (double for Grain-Free)
1/2 teaspoon cinnamon
1/4 teaspoon cardamom 
1/4 teaspoon ground ginger
1/4 teaspoon fennel seeds (blend with plant milk until smooth)

Wet Ingredients:
6 tablespoons Butter Swap
1 Egg Swap
1/2 cup unsweetened plant milk (blended with fennel seeds until smooth)
1 teaspoon vanilla extract

Digestive Scones Collage

Preheat the oven to 400 degrees.  Line a baking tray with parchment paper.  

Mix all dry ingredients well then add wet ingredients and mix until everything is well incorporated and a ball of dough is formed.  Allow the dough to rest for a few minutes then knead with your hands for 1 more minute.  Place the dough on a parchment lined baking tray and shape it into a 7” circle.  Use a large knife to cut 8 equal pieces, sprinkle with granular sugar swap and separate each piece on the baking tray before placing it in your hot oven.  Bake for 10 minutes, then TURN DOWN THE OVEN to 350 degrees and bake for an additional 8-12 minutes (Grain-Free bake an additional 10-17 minutes) until the tops are golden.  Watch them closely so the bottoms don’t burn.  Remove from the oven and cool completely on a rack. Travel with these sealed in plastic at room temperature for a few days.  *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging. For maximum freshness, store covered in the fridge for up to 5 days or freeze for longer term storage.

Digestive Scones Nutrition Label

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