LEMON VERBENA BLUEBERRY SCONES
I have an abundance of Lemon Verbena growing in my herb garden, and am constantly on the lookout for verbena recipes. If you are a lemon lover as I am, you will love growing this herb (Aloysia Triphylla/ A. Citrodora). Verbena's exquisite lemony fragrance can be enjoyed in a myriad of treats ranging from lemonade to sorbet to scones to potpourri. Add a little finely grated lemon zest for stronger lemon flavor. These scones are extra lemony-heavenly glazed with my recipe #411928, and served with my recipe #416273. Best eaten warm and on the day they are made. ENJOY! Recipe adapted from an on-line source.
Provided by BecR2400
Categories Scones
Time 40m
Yield 10 scones
Number Of Ingredients 13
Steps:
- Center a rack in the oven and preheat the oven to 400°F.
- Line a baking sheet with parchment or a silicone mat.
- Stir the egg and cream together in a small bowl.
- Whisk the flour, baking powder, and salt together in a large bowl.
- In a separate bowl add the sugar, lemon zest, and lemon verbena leaves. Rub everything together with your fingers to bring out the lemon flavor.
- Stir lemon mixture into the flour mixture. Add the butter to the flour/lemon sugar mixture. Using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You will have some little butter clumps and some larger clumps-the size of peas.
- Pour the egg and cream over the dry ingredients and stir with a fork just until the dough comes together. It will be sticky. Don't over mix. Still in the bowl, gently knead the dough by hand, 8 to 10 times.
- Gently fold in the blueberries.
- Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into wedges or use a round cookie cutter and cut out the scones.
- Brush the scones with cream and sprinkle Turbinado sugar on top.
- Bake the scones for 20 to 22 minutes, or until their tops are golden brown. Transfer them to a rack and cool.
- Glaze with my lemon glaze recipe #411928, if desired.
- These are best eaten warm and on the day they are made.
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