Brown Soda Scones

Exchange Value: 0.5* Servings: 10


  • 250g Loprofin Mix
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 25g butter or lard
  • 2 Weetabix®, crushed
  • 200ml Sno-Pro
  • 2 tbsp rapeseed oil


  1. Preheat the oven to 180C. 
  2. Sift the Loprofin Mix, baking powder and bicarbonate of soda together, rub in the butter or lard until the mix resembles bread crumbs. 
  3. Add the crushed Weetabix® and Sno-Pro/Loprofin Drink to the mix and  stir together until well combined. 
  4. Mould the dough into 10 scone shapes, using a knife make the shape of a cross on top of each scone. 
  5. Brush each scone with rapeseed oil. 
  6. Bake in the oven for 15 minutes. Cool in tin for 5 minutes and before transferring to a wire rack to cool completely. 
  7. These scones are best eaten within 24 hours. Leftovers can be toasted or stored in the freezer for up to 3 months.


Chef’s Tip

To make a sweet scone, add in 50g raisins and 1 tbsp of mixed spice at step 3 and serve with some raspberry jam.


 This recipe was provided by Chef Derek. 


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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