This is a recipe from the Heart Foundation that makes a delicious treat that's easy on the calories. I just love the variation of the ricotta cream - and it's so much healthier than the usual whipped cream. A perfect addition to the afternoon tea table, it makes 10 scones and comes in at 150 calories per serve (which includes the topping).
2 cups self-raising flour
1 tablespoon butter
1 cup low-fat milk
1 tablespoon strawberry jam
Strawberry ricotta cream
¾ cup reduced-fat ricotta cheese
Preheat oven to 220 degrees. Line a baking sheet with baking paper.
Combine flour and margarin in a bowl and rub between your fingers until mixture resembles fine breadcrumbs. Make a well in the centre and pour in milk, reserving 2 tablespoons for glaze.
Quckly mix milk in with a knife to make a soft dough, then knead quickly on a lightly floured surface until smooth. Press or roll to a 2cm thickness.
Using a 6cm cutter, cut out rounds and place on the prepared tray. Lightly brush with reserved milk.
Bake 8-10 minutes, or until golden. Serve with jam and strawberry ricotta cream.
To make strawberry ricotta cream: puree strawberries in a processor, add ricotta and process to combine.