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Moderate FODMAP
Scone
Limit your serving size. Portion control matters here.
Scones combine wheat flour, butter, milk, and sugar into dense, crumbly pastries. The wheat flour introduces fructans, while the butter and milk contribute mild lactose. The compact shape delivers concentrated ingredients per piece. Careful flour verification and portion control ensure scones stay manageable. Most sensitive individuals tolerate a standard scone when wheat and dairy are tracked.
fork_spoon Serving Size
1 scone / 60g
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sticky_note_2 Clinical Notes
The fructans in scones come directly from the wheat flour used in the dough. You can safely lower the impact by substituting certified gluten-free flour and using lactose-free milk. Always verify commercial bakeries do not add high-fructose fruit fillings or polyol sweeteners to the dough. Serve slightly cooled to support steady breakdown and prevent hot crust irritation.
psychiatry
Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.