‘Cheese’ scones
- RECIPE MAKES: 3 Scones
- PREP TIME: 15 Minutes
- COOK TIME: 20 Minutes
Pre-heat the oven to 200°C/fan 180°C/gas mark 6.
Place the water and psyllium husk in a bowl and allow to stand for 5 minutes until the mixture thickens.
In a separate bowl, place the butter and Fate low protein all-purpose mix and baking powder.
Rub together with your fingertips until you get a sand-like texture.
Add in the Violife original flavour grated and mustard to the mixture and mix well.
Add the liquid mixture into the bowl and mix to form a sticky dough.
Turn the dough out onto a lightly floured surface and knead for 1 minute.
Roll the dough into a ball and flatten the top down to an approximate depth of 2cm.
Using a 6.5cm scone cutter, cut out 3 scones.
Transfer the scones to a lined baking tray and brush the top of the scones with oil.
Bake in the oven for 20 minutes until golden brown.
Leave to cool fully on a wire rack.
*Whole grain mustard contains protein, use sparingly.
Fate low protein all-purpose mix is a food for special medical purposes and must be used under medical supervision.
This recipe has been specifically designed for a low protein diet.
Refer to labels for allergen and other product information.
Calories and exchanges are calculated per portion.
LLW, a guide to healthy PKU living.
- 95ml Warm water
- 2g Psylluim Husk
- 10g Butter
- 125g Fate low protein all-purpose mix (plus extra for dusting)
- 1 tsp Baking powder
- 30g Violife original flavour grated
- ½ tsp Whole grain mustard*
- ½ tsp Oil
