Sprouted Strawberry Scones with Lemon Kefir Yogurt Topping

Preheat oven: 325 degrees F.

Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry just until moistened. Add strawberries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out to 1/2-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.

Topping

Mix yogurt, kefir. Squeeze lemon into yogurt, zest lemon and add to yogurt, stir in sweetener. Scoop on top of scone.

* If you have a scone pan you can just scoop it into the pan and bake . No kneading or flouring required.

Author: Cultured Food Life

Donna Schwenk is the Kansas City Chapter leader for the Weston Price Foundation, a worldwide organization comprised of people dedicated to restoring nutrient dense food to the human diet through education research and activism. She is continually teaching classes in the Kansas City area, seeking to share what she has learned with others. She has been making and eating cultured foods since 2002. The dramatic change in her health and that of her family has given her a sense of well-being that has been incredible. After years of research, life experience, and teaching classes to help others, it is her pleasure to share it with you. View all posts by Cultured Food Life

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Author: Cultured Food Life

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