For this recipe you will need….
- 225g/8oz self raising flour.
- pinch of salt.
- 4 tablespoons of olive oil.
- 3 tablespoons of honey.
- 150ml/5fl oz skimmed milk.
- 1 free-range egg white, beaten.
Heat the oven to 220C/425F/Gas 7.
Lightly grease a baking tray or use baking paper (I use a tiny dab of olive oil and then sprinkle with flour. Although olive oil has a high fat content it is ‘good fat’, other wise known as Essential Fatty Acids and a little olive oil goes a lot further than high fat and greasy butter).
Mix together the flour and salt and rub in the olive oil as you would the butter in a traditional recipe (olive oil is a great butter substitute and it really takes well in scones).
Smooth in the honey (your lovely natural sugar substitute which like olive oil goes a lot further than its alternative) and then the skimmed milk until you end up with a soft dough. Then turn on to a floured work surface and knead very lightly.
Pat out to 2cm/¾in thick. Use a 5cm/2in cutter to shape out the scones and place on a baking sheet.
Lightly knead together the rest of the dough and stamp out more scones to use it all up. Brush the tops of the scones with the beaten egg white (The albumen has a gloss that means you don’t really need the yolk, and this has what I call ’empty calories’ or calories that don’t really add anything to the dish).
Bake for 12-15 minutes until well risen and nicely golden.
- As an added extra you can put in a little vanilla pod at the same stage as the flour. This makes the scones even more lovely and sweet and decadent.
- I use low fat cream cheese or quark instead of butter/clotted cream to dress and low calorie jam. Diabetic jams are a good alternative to regular jams and there are many low sugar and low kcal alternatives available in supermarkets now.
- Happy eating everyone!!!!!