Ningxia Wolfberry Raspberry Scones with Ningxia Red glaze

My family and I have been drinking Ningxia Red for years and we absolutely love it. A few months back Young Living had New organic Ningxia Wolfberries in stock and I had to try them. I have to be honest when I got them in the mail I didn't know what to do with them. I didn't really like them to snack on as is so I started trying new recipes to see how I could incorporate this super fruit into our diet. 

Here is the recipe  for my Ningxia Wolfberry Raspberry scones with Ningxia red glaze.  

Please let me know if you make them and how you like them. 

Prep Time: 20 minutes

Cooking Time: About 22 minutes

Ingredients:

2 Cups All purpose organic flour

1/2 Cup granulated organic sugar

1 Tablespoon organic baking powerpinch of salt (optional and to taste)

1/2 Cup unsalted organic butter, cold (1 stick)

1 Large organic free range egg1/2 Cup organic sour cream (Light is ok)

1 Teaspoon Vanilla extract

1/2 Cup Young Living Organic Wolf berries

1/2 Cup frozen organic raspberries

1 Tablespoon lemon or orange zest (optional)

1/2 Cup confectioners sugar

1 Tablespoon Ningxia Red juice 

1. Preheat oven to 400F Line a baking sheet with a Silpat, parchment or you can grease a Scone Pan like I did.



2. I use warm water to rehydrate the wolf berries in a bowl for about 2 minutes, strain the water and let the berries sit in the strainer to get excess water out (you just want them soft not mush) 


3.  In a large bowl, add 2 cups of flour, granulated sugar and baking powder, optional salt and whisk to combine.


4.  Add the butter, I like to cut the cold butter into small pieces or you can use a pastry cutter or two fork cut the butter in.   I use my hands to make the butter pieces as small as possible, like cold wet sand. Some pea size pieces are ok; set the bowl aside. 


5.  In a small bowl, add egg, sour cream, vanilla extract and whisk to combine until smooth. 

6.  Pour wet ingredients over the dry and fold until just combines with a soft tipped spatula: you don't want to over mix or the scones with tough.  


7. Fold in Wolfberries, Frozen raspberries  and optional lemon zest. 


8. Grease scone pan and scoop the mixure in.  Or flour a clean working surface to place dough and lightly flour your hands. Turn the dough onto surface and knead it into approximately an 8 inch round.  Dough will be moist and sticky but if it is too wet sprinkle a tablespoon of flour at a time until you get it to come together and into a round. With a large knife, slice round into 8 equal sized wedges. Transfer on to silpat or parchment. 


9. Do not crowd because the scones will puff and spread while baking. 


10.  Optional- sprinkle each wedge with a generous pinch of turbinado sugar about a 1teaspoon each. I chose to skip this step but some like the added texture and sweetness.


11. Bake for about 22 minutes or until the scones are very lightly golden and cooked through.  A toothpick inserted in center should come out clean, a few moist crumbs but no batter.


12.  Allow scones to cool on pan for about 5 minutes before removing and transferring to a cooling rack.  


13. In a small bowl, combine confectioners sugar and Ningxia red juice. Whisk together until smooth. Depending on the desired consistency you may need to play with the juice and sugar ratio.

14. Brush a light coat on scones and drizzle zig zags across the top.

Scones are best fresh but will keep in an airtight container at room temperature for up to 4 days. Refrigerating will dry them out. Enjoy!!! 

If you want to learn more about the benefits of Ningxia Red and wolf berries contact me at demetrarinaldi@gmail.com or to Order from Young Living please use this link http://yl.pe/v37