Growing up, I used to love when my grandma would visit because it would mean we could make scones together!! While I don't think my scones will ever be at the same standard of my grandmas - there is just something about them that is so magical - these scones are still absolutely delicious!

I decided to change up the traditional lemonade scones with the addition of Remedy Raspberry lemonade Kombucha - YUM!!! The other major substitution it made was yoghurt in place of cream. I hardly ever use cream in cooking, I have found yoghurt to be the perfect substitute for it in all my cooking both sweet and savoury. These were no expectation, the yoghurt provided a delicious base. 

So i present you Probiotic rich Raspberry Lemonade scones - don't mind me, I'll be stuffing my face with scones.

Raspberry Lemonade Scones

2 cups SR Flour

2tbsp Castor Sugar*

1/2 cup Chobani Raspberry Yoghurt (any greek yoghurt can be used)

1/3 cup Raspberry Lemonade Kombucha

1/2 cup frozen Raspberries

2tbsp Milk

*Sugar can be substituted for a refined sugar free option such as natvia or rice malt syrup. However if using a liquid sweeteners reduce kombucha slightly to ensure dough is not to wet.

Method:

Preheat oven to 200C. Sift flour into a large bowl and mix through castor sugar. 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. Carefully knead the mixture until it all comes together. Be careful not to over knead as this will cause the scones to be tough. Carefully knead in the raspberries then use your hands to flatten dough into a disc about 1inch thick. Use a floured scone cutter to cut out scones and place on a lined baking tray. Repeat with remaining scones. The mixture makes about 12. Brush the scones with milk and bake in the oven for 10-15 until golden brown. 

Remove from oven and enjoy hot with greek yoghurt and raspberry chia jam!!