Cheese scones

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