Saturday, July 28, 2012
NINGXIA WOLFBERRY LEMON SCONES
2 c. flour
1/3 c. cold butter
2 1/2 Tbsp. Y.L. Blue Agave
1 c. Young Living dried wolfberries
1 Tbsp. lemon peel grated
1/4 c. lemon juice
2 tsp. baking powder
1/4 c soy or almond milk
dash of salt (optional)
1/4 tsp. baking soda
1/2 c. softened butter
3 drops Y.L. lemon oil
In a bowl, combine flour, agave, lemon peel, baking powder, salt, and baking
soda. Cut in butter until the mixture resembles coarse crumbs; set aside.
In a small bowl, combine wolf- berries, lemon juice, milk, and egg.
Add to flour mixture and stir until a soft dough forms.
On a floured surface, gently knead 6-8 times. Pat dough into an 8" circle.
Cut into 10 wedges.
Separate wedges and place on a greased baking sheet. Brush with 1 Tbsp. milk
and 1 Tbsp. agave.
Bake at 400 F for 12-15 minutes or until lightly browned.
Combine lemon butter ingredients and serve with warm scones.
(By Diane Kahler)