Rewena Bread Scones (Egg-Free)

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/4 teaspoon Salt
• 1/2 cup Cold butter, cubed
• 3/4 cup Kefir
• 2 tablespoons Milk

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Line a baking sheet with parchment paper.
2. 2In a large bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt until well combined.
3. 3Add the 1/2 cup of cold butter, cut into cubes, to the flour mixture. Use a pastry blender or your fingertips to rub the butter into the dry ingredients until the mixture looks like coarse crumbs.
4. 4Pour in the 3/4 cup of kefir and stir gently with a spoon or spatula until the ingredients are just combined into a dough. Be careful not to overmix.
5. 5Turn the dough out onto a clean surface that has been lightly dusted with a little flour. Gently pat the dough into a circle that is about 2.54 cm thick.
6. 6Use a round cutter or a knife to cut out scones from the dough. Place the cut scones onto the prepared baking sheet.
7. 7Brush the tops of the scones with the 2 tablespoons of milk.
8. 8Bake for 15 to 20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. 9Serve the Rewena Bread Scones warm.

Substitutions

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