- 450g self raising flour
- 250ml lemonade (diet lemonade can be used if you have diabetes or want to reduce the total sugar content)
- 250ml double cream
- Milk to brush the tops
- This is a really simple recipe for some quick and easy scones. Mix all the ingredients in a bowl, pat them out to about 3cm depth and cut using a standard scone cutter and place on a baking tray.
- Cook at 200c / fan 180c until brown and risen, approximately 10-15mins.
- Serve with a dollop of cream and your favourite jam! You can choose which way you want to load up the scone - jam or cream first?
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.