Cheddar and sage savoury scones
Higher in protein than some snacks, these scones could make a nice treat while on dialysis.
Chef
Ingredients
350g plain flour
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
50g unsalted butter
100g cheddar, grated
1 teaspoon dried sage
1 egg, beaten
250ml organic soya milk
Method
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Step 1
Heat the oven to 190°C/ 170°C fan/ gas mark 5. Line a baking tray. In a bowl, mix flour, cream of tartar and bicarbonate of soda, then rub in the butter until it looks like fine breadcrumbs.
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Step 2
Mix in 80g of the grated cheddar and the dried sage. Make a well in the centre and pour in the milk. Using a knife in a cutting motion, mix into a dough.
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Step 3
Sprinkle your work surface and hands with flour, turn out the dough and work until smooth, then form into a round shape about 3cm thick. Place onto the baking tray and mark into 8 wedges. Brush with a beaten egg and sprinkle with remaining 20g cheddar.
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Step 4
Cook for 20 minutes until golden. Best served warm with a little butter.
Food facts
The main source of carbohydrate is the flour in these scones, carbohydrate values have been included for those trained in insulin adjustment.
Cream of tartar is a source of potassium but lower in phosphate than baking powder. The amount used allows this recipe to be used as an occasional snack on a low potassium diet.
Organic soya milk is lower in phosphate and potassium than cow's milk so is used here to reduce the phosphate and potassium content.
Cheese and baked goods are often high in phosphate so please take a phosphate binder with this snack if you are prescribed one.
The scone ingredients (milk, egg and cheddar) mean that they wouldn’t be suitable for somebody following a low protein diet.
Use gluten-free flour.
Use wholemeal flour and reduced fat cheese.
Will keep in an airtight tub in the fridge for three days.
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