Last summer we have traveled a lot across the country. And one beautiful morning ordering coffee in one very lovely cafe I found such delicious scones. I realized that I should do some research and get the recipe, but didn’t find something that even close. So I decided to create my own recipe, and it took a time, it’s almost winter now, ha! In my recipe I use kombucha and plain yoghurt instead of milk and butter. I also throw my scones to a freezer before baking for 30 minutes meanwhile my oven is heating. The kombucha and yoghurt mix plus freezing make the scones are super fluffy, light and tender. And rich in umami, because fermented food always makes the taste better.
Hope you will enjoy these too!
Quick and easy orange, date and kombucha sconesCourse: Pastries and dessert, Breakfast, BakingCuisine: Classic, ModernDifficulty: Easy
The kombucha and yoghurt mix plus freezing make these orange date scones are super fluffy, light and tender. And rich in umami, because fermented food always makes the taste better.
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
3 tablespoons coconut sugar
zest of one organic orange
1/2 cup plain yoghurt + some for brushing (I prefer DerWinkel)
1/2 cup kombucha
1/2 cup chopped Medjool dates
- Mix in a mixing bowl flour, baking powder, baking soda, salt, orange zest, sugar. In another bowl gently mix together yoghurt and kombucha. Combine wet and mix ingredients. Add chopped dates. Mix everything together until the dough formed. Don’t over mix it, otherwise the scones turned out tough. Transfer the dough to the flour dusted surface, divide into six parts. Form each piece into scone and transfer to parchment paper lined chopping board then place it in the freezer for 30 minutes.
- Preheat the oven up to 200C. Brush the chilled scones with yoghurt and sprinkle with sugar. Bake for about 25-30 minutes. Serve warm or toasted. Enjoy!