Low Histamine Low Lectin Scones Recipe Mast Cell 360 2

Low Histamine Scones Recipe (Low Lectin, Low Oxalate)

I have both Mast Cell Activation Syndrome and Histamine Intolerance, so I’m always looking for good Low Histamine Recipes. Before I knew I had Mast Cell Activation Syndrome and Histamine Intolerance, I used to have a big sweet tooth. I would go to a restaurant and decide what I wanted for dessert first. Then I would plan my meal around the dessert! I felt like I had to have something sweet every day. Especially after dinner. I’ve come a really long way in my food choices, fortunately!

I now know that sugar isn’t good for anyone. But it is particularly problematic for those of us with Mast Cell Activation Syndrome or Histamine Intolerance. This is because sugar can increase inflammation. It can also feed pathogens like bacteria and yeast in the body that cause more Mast Cell and Histamine issues. Sugar also weakens the immune system. It makes both Histamine Intolerance and Mast Cell Activation Syndrome worse.

Gluten is also a problem when you have Mast Cell Activation Syndrome or Histamine Intolerance. Gluten can cause more gut inflammation and trigger Mast Cells and Histamine release. It can also cause leaky gut, a big root factor in both Mast Cell Activation Syndrome and Histamine Intolerance. You can read more about these root factors involved in Mast Cell Activation Syndrome and Histamine Intolerance here: www.mastcell360.com/freereport

Since I changed my ways of eating I don’t crave sugar anymore. And I only have sugar as a very special treat, like when celebrating my birthday. My husband took me to a Gluten-Free bakery recently, but I even found those desserts to be way too sweet for my taste anymore. I used to be the girl who could eat a whole pan of cookies or a ½ dozen donuts in a sitting. It is amazing how much things change!

I do still like to have a dessert on occasion, though. I just make them with  Better Organic Stevia* or Pure Monk Fruit Extract* now. Stevia and Monk Fruit are natural, plant-based sweeteners with no calories. They don’t affect your blood sugar like sugar, honey, and maple syrup.  You do have to check the ingredients to make sure there aren’t any other added ingredients. Both Stevia and Monk Fruit are often sold with fillers that make them less healthy. The brands I’ve linked to don’t have those fillers. I used Monk Fruit in this recipe because it adds a little bit of caramel flavor akin to real sugar.

I typically use Otto’s Cassava Flour* for baking. Cassava flour bakes very similar to wheat flour. But Cassava Flour is gluten-free! Cassava flour is lower oxalate and lectin-free too. It is also a resistant type of starch. This means it doesn’t affect blood sugar as much. Resistant starches also feed good gut bacteria.

If you are allergic to latex, though, you may not do well with Cassava Flour. Cassava is in the same plant family as latex. In that case, you could substitute Organic White Rice Flour* in this recipe if you are less sensitive to lectins. Or if you don’t have an oxalate issue, you could try Blanched Almond Flour.*

For the coconut milk in this recipe, I only use Aroy-D. I have yet to find a coconut milk in the grocery store that didn’t contain guar gum or some other histamine raising ingredient. Even as great as my health is today, I still react to guar gum and those kinds of additives. Aroy-D coconut milk is 100% coconut milk with no added ingredients. I’ve never had an issue with Aroy-D coconut milk.

Now, a little about American vs. British scones. American scones tend to be very large and much sweeter than British scones. British scones are made less sweet because you top them with jam and clotted cream. They are also a bit crumbly to soak up the cream. I’ve followed a more of the traditional British style scone in this recipe. It is a crumbly scone that works great with the Blueberry topping and Coconut Cream.

If you prefer more of an American-style scone, you can skip the Blueberry Topping and Cream. Then you’ll want to add extra Monk Fruit to make the scones a little sweeter. You may also want to add extra butter to the dough in this case.

Scones are traditionally served with hot tea. Regular black tea is out for us because of the histamine content. I like to have these scones with Roasted Dandelion Root Tea, Raspberry Leaf Tea, or Tulsi Tea. I put a few drops of  Better Organic Stevia* in my tea to sweeten it.

I really hope you enjoy this recipe as a treat to have with Afternoon Tea!

Low Histamine Gluten-Free Scones Recipe


To brush on top:

For Blueberry Topping:

For Cream Topping:


  1. If you will be making the Cream Topping, place a package of Aroy-D Coconut Milk in refrigerator overnight. This will cause the coconut cream to separate from the coconut water. If you are using Aroy-D Coconut Cream, you can skip this step.
  2. Preheat the oven at 325 degrees. Grease a pie pan with ghee or use a silicone baking mat.
  3. Cream together the butter, monk fruit, and eggs until smooth with a whisk, food processor, or high-speed blender.
  4. Next mix in the vanilla, and coconut milk.
  5. In a separate bowl mix cassava flour, baking powder, baking soda, and salt.
  6. Add the dry ingredients to the wet mixture and mix together until the dough comes together. If the dough is too crumbly, add a little extra coconut milk. If the dough is too wet, add a little more cassava flour.
  7. Shape the dough into scone shapes – about 3”x3” and place in pie pan.
  8. Make sure the scones are snug and touching to prevent them from drying out.
  9. To make the butter mixture to brush on, whip the butter, Monk Fruit, and vanilla together using a high-speed mixer or blender. Brush the raw rolls with topping mixture.
  10. Bake for 28 minutes.
  11. Let cool for 5-10 minute before removing from pan.

For Blueberry Topping

  1. Heat blueberries in a small pan over medium heat for 5-10 minutes until they begin to bubble.
  2. Mix in Monk Fruit Powder and Vanilla Powder.
  3. Top Scones with Blueberry Topping.

For Coconut Cream Topping

  1. If using the Coconut Milk:
    After allowing Aroy-D Coconut Milk to sit in the refrigerator all night, remove it from the fridge.
    Then open the package and scoop the thickest cream from the top of the package.


    If using the Coconut Cream:
    Scoop out 1 cup of coconut cream.

  1. Whip the coconut cream, monk fruit extract, and raw vanilla powder with a whisk.
  2. Top scones with coconut cream.
  3. You can use the leftover coconut water or coconut cream for smoothies or other recipes. You can freeze it in an ice cube tray to make it easier to use.

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  1. Amy

    Thank You! I’m hoping to try this soon! My doctor wants me on low oxalate diet and there are so many conflicting lists. I was having a hard time finding info as to whether or not the cassava flour was low in Oxalates. What about monk fruit? I assume it’s low as well if included in this recipe?

    1. Beth O'Hara

      Hi Amy,
      Cassava flour is medium at small amounts. Think 1 muffin. You could also sub lower oxalate flour options. The monk fruit is very low. I hope you enjoy the recipe!

  2. Natalie

    What about the baking powder? Is cornstarch an issue, it’s in there? I’m scared.

    1. Beth O'Hara

      Hi Natalie, This recipe calls for baking soda-this doesn’t have cornstarch. Baking powder, which is different has cornstarch. Happy cooking!

      1. AH

        But this recipe does call for baking powder AND baking soda 😉

        1. Beth O'Hara

          Ah! I had forgotten about that! Thank you for the reminder! I had no issues when I tried it. You can use club soda as a sub for baking powder in cooking. Egg whites can also serve as a sub. Eggs are best if pasture raised. I don’t know exact proportions for the substitutions, but if you do an internet search, you should find something. Thanks again!

  3. Karen

    I tried this and they didn’t rise at all or brown. I followed the recipe except only used 1/4 tsp of monk fruit. They came out looking like they went into the oven. Just kind of dried out. What did I do wrong? Can you include a pic of what it looks like when you put them into the oven? How many is it supposed to make? Thanks!

    1. Beth O'Hara

      Hi Karen,
      The recipe wasn’t designed to rise. You could modify it with baking powder and some lemon juice if you can tolerate cornstarch and lemon. I can’t use cornstarch, so I made the recipe without the baking powder.
      For number of servings, it depends on how big you make the scones. It will make between 6-10.

  4. Verlen

    I know that Monk fruit isn’t an exact sugar substitute…and can have an after taste. I know they add erythritol to it and stevia as well. I looked up erythritol and histamine and could not seem to find any discussions on it. Do you have an opinion or recommendation? I don’t want to spend a lot of money on a sweetener, pure monk fruit, that I might not be able to palate. Just curious. Thank you for any info you can provide.

  5. Claudia

    I made these and could barely eat one bite because the smell from the cassava flour made me gag. I have never used cassava flour before. Does anyone else find this? Is it something about the brand of cassava flour? I can’t imagine anyone eating what I ended up with and my apartment smells terrible.

    1. Suz, Mast Cell 360 Team

      Hi Claudia,
      I’m so sorry to hear you experienced such a terrible smell! We have never heard of this potent odor before with Otto’s brand.

  6. Caroline Gettys

    hi, I’m breastfeeding my daughter who has a dairy allergy so no butter or ghee will work for us. How much extra virgin olive oil would you substitute for the butter? We are also able to use organic unrefined extra virgin palm oil if you think that would work better. Also could I sub hemp milk for the coconut and flax meal for the egg? Thanks!

    1. Suz, Mast Cell 360 Team

      Hi Caroline,
      According to the internet, in most recipes, olive oil can be substituted for butter at a 3:4 ratio by volume. For example, if the recipe calls for 1 cup (225 grams) of butter, you can replace it with 3/4 cups (180 ml) of olive oil. Olive oil does have a more distinct flavor, and having never made this recipe that way, we can’t say for sure how it will affect the taste. Flax eggs should be fine. In the blueberry muffin recipe, Beth has a recipe for that:

      How to make Flax Eggs:
      Mix 3 T ground organic flaxseed meal with scant ½ cup water.
      Let sit for 5 minutes.
      This makes three eggs. You won’t get as much rise with flax eggs.

      Let us know how it goes with your substitutions!

  7. Lucy

    I was very excited about baking with Otto’s Cassava flour but I have not had great successes. I tried two other recipes. The tortillas came out like cardboard. Last night I finally made some delicious waffles, not this recipe, but similar ingredients. I used 100% Ottos Cassava flour as well as a small amount of monk fruit. They were delicious and I was very happy until I was up all night just vibrating in a way I haven’t in a long time. I looked up Cassava flour on Susan Owen’s oxalate list and it is listed as High oxalate. I don’t know if Otto’s might be different. So remember that we are all different and may be more or less sensitive than others to a particular food. I think I will go back to white rice flour for baking and see what happens.

    1. Suz, Mast Cell 360 Team

      Hi Lucy,
      Thanks for sharing your experience. You are absolutely correct that each person is unique. Beth will recommend products she finds to be generally well-tolerated by herself and clients. However, there will be people who won’t be able to tolerate them for any number of reasons. We do try to recommend that anytime anyone introduces anything new into their diet, they go slowly and monitor symptoms and reactions. Cassava flour in general can be higher oxalate, but Beth had found that most people with MCAS could tolerate Otto’s in smaller amounts (1-2 slices of the pizza for example). However, if someone has a history of kidney stones or severe oxalate issues, it can be too much.

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