Scones

250g Loprofin Mix extra for dusting
50g butter cubed (fridge cold)
1 tsp baking powder
1 tsp bicarbonate of soda
170mls Sno-Pro (extra for brushing the tops)
pinch of salt
2 tsp lemon juice

1. In a bowl sift the Loprofin Mix, baking powder, bicarbonate of soda, and salt together.
2. Rub in the cold butter until it looks like fine breadcrumbs.
3. Then add the Sno-Pro and lemon juice and mix until you have a soft dough.
4. Next roll out the dough on a dusted worktop using your hands or a rolling pin and using a pastry cutter cut out the dough.
5. Place the cut-out dough on a lined baking tray, brushing the tops with a little more Sno-Pro.
6. Bake at 170oc for 10/12 mins and cool on wire rack until cool.
7. Serve the scones the same day or freeze wrapped in cling film until needed.

Chef tips:

• Scones are great for lunch boxes - split them in half and fill them with sandwich fillings, or serve alongside 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.
• You can also split them and add low protein cheese and place them under the grill for a quick cheese on toast as a snack or lunchtime meal served with salad.