Lemonade scones

Prep time: 10 mins
Cook: 10-12 mins
Serves: 12

This low potassium afternoon tea is ideal for a special occasion treat.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
45.7g	Carbohydrate
524.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
45.7g	Carbohydrate	524.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

There are only three ingredients in this scone recipe and they will be the quickest, fluffiest you will ever make!

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Ingredients

For The Scones

450g self-raising flour

250ml lemonade

250ml double cream

To Serve

480g clotted cream

240g jam

Method

Lemonade scones for proper cream tea

Pre heat the oven to 200C /gas mark 6. Mix all the ingredients in a bowl to make a dough.

Knead briefly then tip on to a floured surface and use your hands to pat the dough out to about a 3cm depth. Cut out 12 scones using a standard round cutter and place on a greased or lined baking tray.

Bake in the oven for 10-12 minutes until brown and risen.

Serve one scone per person with one tablespoon of your favourite jam and two tablespoons of clotted cream.

Food Facts

Carbohydrate

The lemonade, flour and jam are the main sources of carbohydrate in this dish. The carbohydrate values have been provided for those who have trained in insulin adjustment.

Phosphate/ potassium

Most of the phosphate comes from the self-raising flour. If you have been prescribed a phosphate binder ensure you take them with this dish. All of these scone ingredients are low in potassium.

Protein

This recipe is low in protein and makes a suitable treat for those following a low protein diet.

Gluten free

Use gluten free self-raising flour.

Vegetarian

Yes

Healthier option

If you want to reduce the amount of sugar and fat you eat, use diet lemonade, keep the portion of jam small and switch the clotted cream for an alternative such as low fat crème fraiche or margarine. You could also try making the recipe with half wholemeal self-raising flour.

Storage

Once cooled, store in an airtight container in the fridge and eat within three days. If you prefer to freeze the scones just wrap them individually and freeze for up to three months. Defrost thoroughly before eating.