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Cheese scones

chocolate truffles

Recipe highlights

Total cooking time:

20 min


Low Protein Diet - Exchange value 1/2*



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250g Loprofin Mix, extra for dusting
50g cold butter 
1 tsp baking powder
1 tsp bicarbonate of soda 
170mls Sno-Pro (extra for brushing the tops)
35g of grated low protein parmesan cheese 
Pinch of salt
2 tsp lemon juice 


  1. Pre-heat oven to 170°C
  2. In a bowl, sift the Loprofin Mix, baking powder, bicarbonate of soda, and salt together
  3. Rub in the cold butter until it looks like fine breadcrumbs
  4. Add the Sno-Pro, lemon juice, and the majority of the low protein parmesan cheese (leave some to sprinkle on top of the scones) and mix until you have a soft dough
  5. Roll out the dough on a lightly dusted surface
  6. Cut out using a pastry cutter and place on a lined baking tray
  7. Brush the tops with Sno-Pro and sprinkle the leftover low protein parmesan cheese on top 
  8. Bake for 10-12 mins, then cool on a wire rack
  9. Serve the scones the same day or freeze wrapped in cling film until needed

Chef tips:

  • Scones are great for lunch boxes, you can split them and fill them with a sandwich filling or serve alongside low protein soups and curries as a bread alternative
  • Scones need to be eaten the same day as they don’t keep very well, but you can split them and toast them for breakfast or a quick snack   

This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.

The Loprofin range are Foods for Special Medical Purposes for the dietary management of inherited metabolic disorders and other conditions requiring a low protein diet, and must be used under medical supervision.

* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and product labels.

**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens, please contact your healthcare professional.

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