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Strawberry Ricotta Scone Cakes

Strawberry Ricotta Scone Cakes
Breakfast, Desserts

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SERVES:
4
DIFFICULTY:
Easy
PREP TIME:
30 minutes
COOK TIME:
20 minutes

Ingredients

For the scone cakes

  • 1 cup (135g) spelt flour
  • 1 tsp baking powder
  • 3 tsp sugar
  • 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
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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)

Calories: 225kcal | Carbohydrates: 31.5g | Protein: 9.3g | Fat: 6g | Saturated Fat: 1.7g | Sodium: 147mg | Potassium: 393mg | Fiber: 3.6g | Sugar: 11.6g
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