Cherry & Coconut Scones

Exchange Value: 0* Servings: 10



  1. Preheat the oven to 180°C.
  2. Sift the Sno-Pro/Loprofin Milk, Loprofin Egg Replacer and baking powder together in a large mixing bowl or jug. Using the fingertips, rub in the butter until the mix resembles fine bread crumbs.
  3. Mix in the sugar, coconut and cherries. Make a well in the centre and gradually add in the Sno-Pro/Loprofin Milk to form a stiff dough. Chill in the freezer for 5 minutes.
  4. Dust the work surface with Loprofin Mix and roll out the dough to approx. 1 inch thick and cut into rounds using a 2 inch cutter dipped in Loprofin Mix. Re-knead, roll out and cut further rounds from the dough trimmings.
  5. Brush each scone with rapeseed oil and sprinkle over caster sugar and coconut.
  6. Bake in the oven for 15 minutes. Cool on tin for 5 minutes before transferring to a wire rack to cool completely.


Chef’s Tip:

These scones are best eaten the day that they are made. Leftover scones can be toasted or frozen for up to 3 months.


Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range and Sno-Pro are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin and Sno-Pro by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

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