Scones with Blueberry or Cream Topping Recipe- For Those With Mast Cell Activation Syndrome or Histamine Intolerance (Medium Oxalate and Low Lectin)
Before I knew I had Mast Cell Activation Syndrome and Histamine Intolerance, I loved sweets. When I went out to eat, I would decide what I wanted for dessert first. Then I would pick the rest of my meal to go with that dessert!
I wanted something sweet every single day. But when I found out I had Mast Cell Activation Syndrome and Histamine Intolerance…that all had to change.
I know that processed sugar isn’t good for anyone. But it is particularly problematic for those of us with Mast Cell Activation Syndrome or Histamine Intolerance.
Sugar can increase inflammation. It can also feed pathogens like bacteria and yeast in the body. So sugar 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. Gut issues are a big root factor in both Mast Cell Activation Syndrome and Histamine Intolerance. You can read more about the root factors involved in Mast Cell Activation Syndrome and Histamine Intolerance here:
I eat a lot differently now. No more daily desserts. No more gluten.
I will still have a treat every now and then, though. Like for special occasions.
But I found out something not that long ago. It was when my husband took me to a Gluten-Free bakery for my birthday. They had a lot of beautiful choices. But I found that all the ones we tried were too sweet for me. My tastes have changed so much!
I used to be the girl who could eat a dozen cookies in one sitting. It is amazing how much things change!
I no longer crave sugar like I once did. But I do still like a treat every now and then. So next I’ll tell you about a lovely scone recipe I made. It’s sweet, but not too sweet.
And I’ll tell you a little about some of the ingredients. You can use these ingredients in other baked goods, too. They are good substitutes if you have Mast Cell Activation Syndrome or Histamine Intolerance.
Ingredients to Use When You Have Mast Cell Activation Syndrome or Histamine Intolerance
Low Histamine Scone Recipe for Those with Mast Cell Activation Syndrome and Histamine Intolerance
Ingredients for the Scones
- ½ cup Grass Fed Ghee*
(grass-fed butter is ok if you tolerate dairy)
- 1-2 Tablespoons Pure Monk Fruit Extract* (depending on how sweet you want it to be)
- 1 pasture raised egg, beaten
- ½ teaspoon raw vanilla powder*
- ¾ cup Native Forest Simple Coconut Milk
- 2 cups (280g) Otto’s Cassava Flour* (preferred) – or you can sub Organic White Rice Flour* or Blanched Almond Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon Redmond Real Salt
To spread on top of the scones (before the bake)
For Blueberry Topping (added after the bake)
For Cream Topping (added after the bake) (requires some day ahead prep if using coconut milk rather than coconut cream)
- If you will be making the Cream Topping, place a package of Native Forest Coconut Milk in the refrigerator overnight. This will cause the coconut cream to separate from the coconut water. If you are using Let’s Do…Organic Coconut Cream, you can skip this step.
- Preheat the oven at 325 degrees. Grease a pie pan with ghee or use a silicone baking mat.
- Make the butter mixture to spread on top. Do this by whipping the butter, monk fruit, and vanilla powder together using a high-speed mixer or blender. Set aside until scones are ready.
- Cream together the butter, monk fruit, and eggs until smooth with a whisk, food processor, or high-speed blender.
- Next mix in the vanilla, and coconut milk.
- In a separate bowl mix cassava flour, baking powder, baking soda, and salt.
- 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.
- Shape the dough into scone shapes – about 3”x3” and place in a pie pan.
- Get the butter mixture you made earlier and spread on top of the scones.
- Make sure scones are snug and touching to prevent them from drying out.
- Bake for 28 minutes.
- Let cool for 5-10 minute before removing from pan.
*note: You aren’t going to see a lot of rise with this recipe. And they will brown slightly as they cook, but the color doesn’t change much.
And remember, this is a crumbly scone. It will hold together when it comes out of the pan. But when you bite or cut into it, you will get delicious crumbs. For less crumble, you can try adding more butter.
For Blueberry Topping
- Heat blueberries in a small pan over medium heat for 5-10 minutes until they begin to bubble.
- Mix in Monk Fruit Powder and Vanilla Powder.
- Top Scones with Blueberry Topping.
For Coconut Cream Topping
- If using the Coconut Milk:
After allowing Native Forest 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.
- Whip the coconut cream, monk fruit extract, and raw vanilla powder with a whisk.
- Top scones with coconut cream.
- 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.
It’s important you know that this blog post is for informational and educational purposes. It’s not meant to treat any health condition or to be prescriptive for anyone. Always be sure to work with your healthcare practitioner.
Before you change your diet on your own, please make sure you’re working with a healthcare practitioner who can help you with this.
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