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 egg
1/4 tsp. baking soda

Lemon Butter
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.

Makes 10
(By Diane Kahler)

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