For The Scones
450g self-raising flour
250ml double cream
480g clotted cream
|Low protein||0.0g||Fat Content* (per 100g)|
"*Nutrition values are calculated per serving and disclaimer, Consult your dietitian or doctor for the specific diet that is right for you. Kidney diet guidelines, vary for each individual".
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.
Per scone: Approximately 70mg potassium / 140mg phosphorus
Healthier options: For people on a weight reducing diet or wanting to reduce the amount of sugar and fat in their diets then there are various options you could choose: 1 - Use diet lemonade. 2 - Switch the clotted cream for an alternative such as a half fat creme fraiche or simply use a low fat spread with a thin scraping of jam. 3 - You could include some dried cranberries or blueberries in the mixture or serve with a small portion of fresh strawberries.
Phosphate and potassium: A teaspoon of jam on the scones will contribute a small amount of potassium. The cream used is relatively low in phosphate and could be replaced with a soya or oat based cream to further reduce the phosphate and potassium. Most of the phosphate comes from the self-raising flour. If you have been advised to restrict your phosphate then stick to 1-2 scones and take a phosphate binder (if prescribed) with the scones.
Storage: Once cooled, store in an airtight container in the fridge and consume within 72 hours.