Lea Hogg

When we follow a Mediterranean Diet, we make the most with what is fresh and around us, we reduce our intake of processed foods as much as possible without making it a crusade because a Mediterranean diet is really about a lifestyle rather than a diet that is based around many restrictions. If we feel like adding a processed ingredient or have a big take away, we do not deprive ourselves, we enjoy it and carry on with our Mediterranean way of life. And that is why it is a sustainable diet.

So much citrus this time of the year and these scones are a real treat, just divine, without any added sugar or butter,

This recipe makes 12 regular size scones or fewer larger ones and you will need:

400g self raising flour
200g ricotta
Grated rind of 2 oranges
Juice of 1 orange
2 tablespoons honey or agae
2 eggs

Rub the ricotta into the sifted flour until the mixture is consistent, add the honey, grated orange rind, eggs and orange juice and bring together to make a dough. Do not let rest in fridge, it is not necessary and the secret is to bake them as soon as it is possible as the raising agents will start to work as soon as the liquid comes into contact. Roll out the pasty on to a lightly floured surface. The thickness should be about 3 cm.

Use a cutter but cut straight through do not move the cutter around with the pastry still inside as you will have lop sided scones. Place them on a baking sheet and bake at 160C for 25 minutes. if you wish you can use an egg wash to brush the top or simply dust them with more flour before you bake them. Do not open the oven but if you wish them a darker colour keep them in the oven for an additional 5 minutes. If they are not sweet enough for you serve with honey.

I use flour by Allinson, agave by Silver Spoon and ricotta by Ambrosi by Borg and Aquilina