Nothing beats a classic scone recipe. Top with jam and cream make for a classic afternoon tea treat. I upped the ante on these by adding a hint of fresh rosemary and a smattering of Kfibreoriginal prebiotic powder

What is a prebiotic you ask? Well, prebiotics are a type of fibre that is not digested in the small intestine. Instead, prebiotics travel to the large intestine where they are selectively fermented by the healthy bacteria that live there inferring a health benefit. In this way, they nourish your gut in the same way as fertiliser nourishes your garden. Prebiotics:

  • Improve regularity and digestive function
  • Nourish the gut microbiota keeping them healthy and preventing the growth of less beneficial pathogens
  • Are fermented in the large intestine which increases short chain fatty acids (SCFA). SCFA:
    • Support gut barrier function and integrity
    • Support and nourish the cells that line the gut wall
    • Support immune function and decrease systemic inflammation
    • Support beneficial cholesterol levels and maintain cardiovascular health
    • Support glucose metabolism and reduce risk of type 2 diabetes
    • Support satiety and reduced fat storage
  • Prep time: 10 minutes
  • Cooking time: nil
  • Serves: 12 balls

You will need:

3 cups plain flour

6 tsp baking powder

1 tbsp Kfibre

¼ tsp salt

50g cold butter

½ cup parmesan cheese, grated

1 tbsp fresh rosemary, chopped

1¼ cups buttermilk

Extra buttermilk to brush

Make it:

  1. Preheat oven to 220° Celsius and line an oven tray with parchment paper
  2. Sift flour, baking powder, Kfibre and salt together. Cut in butter until resembles fine breadcrumbs. Add grated parmesan and chopped rosemary and stir to combine.
  3. Make a well in thew centre of the flour and pour in the buttermilk and quickly mix into a dough. Lightly knead on a floured surface until smooth. Shape into a 2cm thick round disc and cut into 8 triangles and separate by 2cm.
  4. Brush scones with extra buttermilk and bake for 10-15 minutes until golden

To make buttermilk at home, add 1 tbsp lemon juice or vinegar to 1 cup of milk. Stir and allow to stand for a few minutes. The milk will begin to separate (curdle). Buttermilk is ready to use.

Modifications:

Low FODMAP: Use low FODMAP milk and low FODMAP flour

Dairy free: Use plant based milk

Gluten Free: Use gluten free flour

By Joanna Baker (APD | RN)