Kombucha Scones



  • 2-3 cups self-raising flour
  • 1/2 cup cold fizzy kombucha
  • 1 cup natural yogurt (or coconut yogurt)
  • 1 cup frozen berries (blackberries, blueberries and raspberries work well)
  • Milk, for brushing


Preheat the oven to 180 degrees C and line a baking tray with baking paper.

Pour 2 cups of flour into a large bowl. Make a well in the centre of the flour and add the Kombucha and yogurt and mix to combine. Add in the berries and mix to incorporate, then turn out onto a floured surface and knead briefly until a dough is formed. If the dough is too sticky, add a bit more flour and continue to knead until the dough is soft and springy.

Press the dough out with your hands until it is about 1 1/2 centimetres thick. Use a circular cutter to cut shape from the dough and place snuggly on the baking tray. Brush the tops of the scones with a splash of milk, and bake for about 20 minutes until golden.

Serve with jam and cream.

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