Orange Date Kombucha Scones
Citrus-infused scones combining tangy kombucha and yogurt with sweet Medjool dates and bright orange zest. Quick to prepare and chilled before baking for tender crumb. Serve warm or toasted for best flavor.
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 3 tablespoons coconut sugar
- orange zest, from one organic orange
- ½ cup plain yogurt
- ½ cup plain yogurt, for brushing
- ½ cup kombucha, plainginger ale1:1fermented beverage swap
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- ½ cup Medjool dates, chopped
Instructions
- 1
Mix flour, baking powder, baking soda, salt, orange zest, and coconut sugar in a bowl.
- 2
In another bowl, gently combine yogurt and kombucha.
- 3
Combine wet and dry ingredients, then add chopped dates.
- 4
Mix until dough just forms; avoid overmixing to prevent tough scones.
- 5
Transfer dough to floured surface and divide into six portions.
- 6
Shape each portion into a scone and place on parchment-lined board.
- 7
Freeze for 30 minutes.
- 8
Preheat oven to 400°F.
- 9
Brush chilled scones with yogurt and sprinkle with sugar.
- 10
Bake for 25 to 30 minutes.
- 11
Serve warm or toasted.
Tips
Do not overmix dough to avoid tough scones.
Chilling dough before baking helps achieve tender crumb.
Brushing with yogurt before baking creates a golden top.
Good to Know
Store cooled scones in airtight container up to 2 days.
Freeze shaped dough for up to 1 week; bake directly from frozen, adding 2-3 minutes to baking time.
Serve warm or toasted with jam, clotted cream, or butter.
Common Mistakes
Do not overmix dough after combining wet and dry ingredients to avoid tough, dense crumb.
Substitutions
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