Raspberry Lemonade Scones – a delicious recipe with Flour, Sugar, Greek yoghurt, Fresh Raspberries, Milk. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Preheat oven to 200C.
2
Sift flour into a large bowl and mix through castor sugar.
3
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.
4
Carefully knead the mixture until it all comes together. Be careful not to over knead as this will cause the scones to be tough.
5
Carefully knead in the raspberries then use your hands to flatten dough into a disc about 1inch thick.
6
Use a floured scone cutter to cut out scones and place on a lined baking tray. Repeat with remaining scones.
7
Brush the scones with milk and bake in the oven for 10-15 until golden brown.
8
Remove from oven and enjoy hot with greek yoghurt and raspberry chia jam!!
261
kcal
Calories
1
g
Fat
56
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups Self Raising Flour, 2 tablespoons Castor Sugar, 1/2 cup cups Greek yoghurt, 1/2 cup cups Raspberry Lemonade Remedy Kombucha, and more.
Yes, Raspberry Lemonade Scones falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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