Strawberry Scones with Lemon Probiotic Topping
You can change the fruit in this recipe to a different berry. I love substituting raspberries or blackberries in this recipe or mixing different berries together. This is a very versatile recipe and one of the best scone recipes I’ve tasted. It’s the one I make when I have company. Fresh strawberry scones for breakfast is a wonderful treat that everybody will love.
Servings: 8 servings
Ingredients
- 2 cups Sprouted Spelt Flour
- 1/2 cup Sucanat – or honey
- 2 teaspoons baking powder
- 1/4 teaspoon Celtic Sea Salt
- 1/3 cup chilled butter – cut into pieces
- 1 Egg
- 2/3 cups Kefir
- 1 teaspoon Vanilla Extract
- 1 cup strawberries – chopped
LEMON TOPPING
- 6 oz Kefir Cheese – or Cultured Cream
- 1/4 cup lemon zest and juice
- 2 tablspoons Monk Fruit Sweetener – Or you can substitute 2 Tablespoons honey
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Instructions
Strawberry scones
- Preheat Oven to 325°F.
- Combine flour, sugar, baking powder and salt.
- Cut in butter with pastry blender.
- Combine wet ingredients and mix into dry just until moistened.
- Gently mix in strawberries. Mixture will be very sticky.
- Turn onto a floured surface and knead 4 to 5 times with floured hands.
- Pat out to ½-inch thick and cut circles.
- Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds.
- Place on greased baking sheet. Bake for 25 to 30 minutes.
LEMON TOPPING
- Mix yogurt and kefir together.
- Squeeze lemon into yogurt, zest lemon and add to yogurt, stir in sweetener. Scoop on top of scone.
Notes
* If you have a scone pan you can just scoop it into the pan and bake. No kneading or flouring required.
