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
- ½ cup butter, room temp or Grass Fed Ghee*
- 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 Aroy-D 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 salt
To brush on top:
For Blueberry Topping:
For Cream Topping:
- 1 package Aroy-D Coconut Milk*, refrigerated overnight
1 cup Aroy-D Coconut Cream*
- 1 Tablespoon Pure Monk Fruit Extract*
- ½ teaspoon raw vanilla powder*
- 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.
- Preheat the oven at 325 degrees. Grease a pie pan with ghee or use a silicone baking mat.
- 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 pie pan.
- Make sure the scones are snug and touching to prevent them from drying out.
- 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.
- Bake for 28 minutes.
- Let cool for 5-10 minute before removing from pan.
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 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.
- 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.
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