Parsnip Scones
- RECIPE MAKES: 4 scones
- PREP TIME: 15 minutes
- COOK TIME: 20 minutes
Pre-heat the oven to 200°C/180°C fan/Gas mark 6.
Place the ProZero and psyllium husk in a bowl and allow to stand for 5 minutes until the mixture thickens.
In a separate bowl, place the butter, Fate Low Protein All-Purpose Mix, and baking powder.
Rub together with your fingertips until you get a sand-like texture.
Add in the parsnip, Sainsbury’s deliciously free from grated cheddar-style, egg replacer 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 dusted 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 cutter, cut out 4 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.
Fate Low Protein All-Purpose Mix and ProZero are foods for special medical purposes and must be used under medical supervision.
- 180ml ProZero
- 4g Psyllium husk
- 40g Butter
- 250g Fate Low Protein All-Purpose Mix (plus extra for dusting)
- 2 tsp Baking powder
- 40g Parsnip, peeled and grated
- 40g Sainsbury’s deliciously free from grated cheddar-style
- 1 tsp Egg replacer
- ½ tsp Whole grain mustard
- ½ tsp Oil
- You will need a 7cm scone cutter
