with Wolfberry-Lime Glaze
Okay, so I know that these look weird. I promise you, they are tasty, and not even a little bit moldy, even though they’re kind of grey-blue, which normally might mean something you wouldn’t want to eat. Am I selling it to you yet?
See, I happened across wolfberries (aka black goji berries), and I really wanted to include them in my Autumn Woods treat boxes somehow, so I thought I’d try baking them into scones. They’re superfoods, supposedly, so these are even scones that are somewhat good for you, but yeah – I think I’m going to have to include a note in the treat boxes explaining all this, or my patrons are going to be afraid to eat them.
Not sure I’d make them again – maybe for Halloween? But they really do taste quite nice – the wolfberries lend a lightly fruity flavor to the cream scones. Trust me.
3 c. flour
1 T baking powder
1 t. salt
1/4 c. granulated sugar
2 T wolfberry powder
1 t. vanilla extract
1 1/2 c. heavy cream
For (optional) glaze:
1 c. powdered sugar
2-3 T lime juice
1/2 t. wolfberry powder
1. Preheat oven to 425 F. Spray mini scone pan with Baker’s Joy (or butter and flour pan). (Alternately, you can plan to pat dough out in a circle on a greased baking sheet and cut into wedges.)
2. Whisk together the flour, baking powder, salt, sugar, and 2 T of wolfberry powder.
3. Combine 1 1/2 c. cream with vanilla. Drizzle liquid mixture over the dry ingredients, stirring gently just to combine.
4. Turn out onto a lightly floured board and knead a few times. Cut into 16 equal pieces and press into the cavities of the pan.
5. Bake 14-15 minutes, until starting to brown and cooked all the way through; turn out onto a rack to cool. You can serve them warm as is (nice with butter and preserves), but I like boosting the flavor with a lime-wolfberry glaze.
6. Optional: Combine glaze ingredients in a small bowl, and drizzle with a fork over completely cooled scones.
