Nutrition Information
Phe (mg):9

Serving Size: 1 scone (recipe serves 12)
Calories (kcal): 141.9
Protein (g): 0.3
Exchanges: 0.6
Fat (g): 6.8

Ingredients

• 280 g Lo Pro baking mix
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 6 tbsp cold butter
• 3 tbsp sundried tomatoes, minced
• 25 g lo pro mozzarella
• 125 ml rice milk

Instructions

1. Preheat oven to 220°C.
2. Mix together the flour/lo pro baking mix, sugar, baking powder, and salt.
3. Cut in the cold butter. Stop when you have pea-sized bits.
4. Add the sundried tomatoes and lo pro mozzarella and toss to combine.
5. Add the rice milk and mix this with the dry ingredients just to incorporate.
6. Knead about 10 times or less – so that you have a very messy looking dough.
7. Divide the dough in half.
8. Form each half into a flattened circle, and place on a parchment-lined baking sheet.
9. Cut the circle into 6 wedges.
10. Bake in the preheated oven until golden brown, about 12 – 14 minutes.