Home > NewsRecipes > Cheddar and Rosemary Scones

July 2020 | News, Recipes

A classic recipe of tasty scones adapted for those living with kidney disease or on dialysis.

Servings:  6 large scones                 


  • 2 cups all–purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 5 tablespoons cold butter (or non-hydrogenated margarine)
  • 1.5 cups 1% milk
  • 2/3 cup shredded cheddar cheese
  • ¼ cup chopped fresh rosemary or 1 teaspoon dried rosemary


Preheat the oven to 375 degrees. 

Combine the flour, baking powder and sugar into a mixing bowl.  Add the cubes of butter (or margarine) and blend together well.  Add the milk, cheddar and rosemary and blend again until the dough comes together.

Take a handful of dough and shape into a round mound.  Place the scones on a baking sheet.  Bake for 20 minutes or until the scones turn golden brown.  

Adapted from

Nutrition Facts (per serving)

Calories:  344 kcal                                                                 Carbohydrate:  42 g

Protein: 10 g                                                                          Potassium:  163 mg

Phosphorus:  230 mg                                                            Sodium:  335 mg

*Please note, the amount of cheese that is added into these scones can be reduced to lower their sodium level.  Alternatively, the scones can be made smaller, so that there is less sodium per scone. 

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