Do you ever make dishes that seem to make sense but it ends up making a huge mess? I was using a recipe as a guide, and trying to convert it to a vegan one. I liked to concept, but wanted to do without whipping cream, butters, chocolate and lemonade. This time, it worked out and I made a healthy scone using sometime I currently had in excess – kombucha. You may recall last week that I made a lot of booch, thinking I could sell it off at the markets. But with six litres of booch before it even hit the second ferment, I could tell it would be a mission to drink it all.
And yes, this is a short post, because I need to be out in THIS:
I felt like eating these outside with some tea, because it’s starting to warm up here. It has been very warm towards the end of August and throughout this early Spring. Again, I think we need to change the seasonal calendar to be more appropriate for Australia!! It’s so warm at the moment – and I when I say warm I just meant about 25*C – that when I went for a hike recently, we were sweaty. And hot. And I think we will need to stop hiking soon, because when we walk we are OK for about 4-5 km and then we become meditative and silent. In fact, in this state we can walk for a few kilometres without realising it. So you can imagine my surprise when I screamed and jumped suddenly, and I had no idea why, until I turned around and realised that I had almost stepped on a snake. I have no idea how I didn’t, but my body must have seen and reacted because my brain was basically asleep. As you can see below, it is small and brown – like a stick. The worst part was we were about 12km into an 18km hike and the rest of the trip required me to be ALERT and wary of every bloody stick. And there were a lot of sticks. So reminder to all Aussies that we have snek season again. Here’s the little guy:
Luckily, the heat makes one crave sweet and fizzy drinks, and I have a lot of kombucha. And now I have a super easy go-to scone recipe!
- 1½ - 2 cups self-raising flour
- ½ cup chilled, bubbly kombucha
- 300ml coconut yoghurt
- ½ cup frozen raspberries
- Preheat your oven to 180*C/350*F and line a baking tray.
- Pour 1 and ½ cups of flour into a large bowl, then make a well in the centre. In the well, pour in the booch and yoghurt. Stir with a spatula to combine.
- Add the raspberries, and stir a bit more.
- Once a dough forms, pour out onto your table. Knead for a few minutes until the dough is soft and springy. Roll it out flat, to about ½ an inch thick.
- Use a cutter to cut 12 circles from the dough, and place them snuggly together on your baking tray. They should be touching gently, with no space between them.
- Once all twelve are in the tray, move to the oven.
- Bake for approximately 15-20 minutes, but it depends on the thickness of your baking tray. Should sound hollow when you tap the top.
- Once cooked, moved to a basket with a tea-towel inside, to keep them warm. Serve with butter and maple, or jam or cream.