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Garlic and herb scones

Cheese and sundried tomatoes scones

Recipe highlights

Total cooking time:

20 mins


Low Protein Diet - Exchange value ½* (exchange per serving 0)



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250g Loprofin Mix, extra for dusting
50g cold butter cut into cubes
1 tsp baking powder
1 tsp bicarbonate of soda
170mls Sno-Pro (extra for brushing the tops)
Pinch of salt
2 tsp lemon juice

To the basic scone mix add:**

2 tsp of garlic puree
1 tsp of mixed dried herbs


  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, garlic puree, dried herbs 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.
  8. Bake for 10–12 minutes.
  9. Cool on wire rack.
  10. Serve the scones the same day or freeze wrapped in cling film until needed.

Chef's tips:

  • Scones are great for lunch boxes you can split them and fill with sandwich filling or serve alongside soups and curries as a bread alternative.
  • Scones need to 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.

IMPORTANT NOTICE:  The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision.

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