Author Notes
A twist on the classic lemonade scones, making for a probiotic rich sweet snack! —Shelley
Ingredients
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2 cups
Self Raising Flour
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2 tablespoons
Castor Sugar
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1/2 cup cups
Greek yoghurt
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1/2 cup cups
Raspberry Lemonade Remedy Kombucha
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1/2 cup
Frozen or Fresh Raspberries
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2 tablespoons
Milk
Directions
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Preheat oven to 200C.
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Sift flour into a large bowl and mix through castor sugar.
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Add in yoghurt and Kombucha. Use a a knife to cut through the mixture and mix in wet ingredients. Then tip out onto a lightly floured surface.
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Carefully knead the mixture until it all comes together. Be careful not to over knead as this will cause the scones to be tough.
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Carefully knead in the raspberries then use your hands to flatten dough into a disc about 1inch thick.
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Use a floured scone cutter to cut out scones and place on a lined baking tray. Repeat with remaining scones.
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Brush the scones with milk and bake in the oven for 10-15 until golden brown.
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Remove from oven and enjoy hot with greek yoghurt and raspberry chia jam!!
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