Name: Strawberry Ricotta Scone Cakes
Prep time: 30 min
Cook time: 20 min
Ingredients: 1 cup spelt flour (135g); 1 tsp baking powder; 3 tsp sugar; 1 ½ tbsp reduced fat spread; ½ tsp vanilla essence; 100 mL reduced fat buttermilk; 10 mL reduced fat buttermilk ( extra); 150 g fresh strawberries (stems removed); 1 tbsp no added sugar strawberry jam; 80 g low fat fresh ricotta; ½ tsp vanilla essence

Breakfast, Desserts

SERVES:

DIFFICULTY:
Easy

PREP TIME:
30

COOK TIME:
20

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Ingredients

For the scone cakes

1 cup spelt flour 135g
1 tsp baking powder
3 tsp sugar
1 ½ tbsp reduced fat spread
½ tsp vanilla essence
100 mL reduced fat buttermilk
10 mL reduced fat buttermilk extra

For the strawberry and ricotta filling

150 g fresh strawberries stems removed
1 tbsp no added sugar strawberry jam
80 g low fat fresh ricotta
½ tsp vanilla essence

Method

To make the scone cakes

Preheat oven to 180°C (fan forced). Line a baking tray with baking paper
Sift spelt flour and baking powder into a bowl. Stir in the sugar
Add the reduced fat spread and rub into the flour mixture until the mixture looks like breadcrumbs
Make well in the centre of the flour mixture. Add vanilla essence and 100ml of the buttermilk. Use a flat-bladed knife to mix until dough just comes together
Turn dough out onto a lightly floured surface. Gently knead until smooth and then shape dough into a 1.5-2cm thick disc
Use a 6.5cmround cutter to cut 4 rounds from dough (you might need to reshape the scraps to get all 4 rounds)
Place the dough rounds, just touching, on prepared tray. Brush with the 10ml extra buttermilk
Bake for 18-20 minutes or until cooked through and golden. Cool completely
While the scones are baking, prepare the filling

To make the filling

Slice the strawberries and place in a heatproof bowl
Place jam in a small saucepan over low heat. Stir for 2 minutes or until it becomes a smoother syrupy consistency. Cool for 2 minutes then pour over sliced strawberries. Set mixture aside for 10 minutes to mingle
In a separate bowl, whip together the ricotta and vanilla essence

To assemble

Halve the scone cakes. Spread bases with vanilla ricotta, then add strawberry mixture and the scone cake top.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

A low GI diet focuses on the quality of carbohydrates you eat. Good carbohydrates (or low GI carbohydrates) are more slowly digested helping keep your blood sugars stable, whereas bad carbohydrates cause your blood glucose levels to peak and crash. Want to know which carbohydrates are best for you? Try our swap it tool!

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