Prep 20 mins
Cook 20 mins
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 Fresh Lemon Glaze for Scones, Cookies - Biscuits and Cakes, and served with my Organic Flower Butter. Best eaten warm and on the day they are made. ENJOY! Recipe adapted from an on-line source.
- 1 large free-range egg
- 3⁄4 cup heavy whipping cream
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 5 tablespoons unsalted butter, cut into small pieces and chilled
- 6 -8 medium fresh lemon verbena leaves, finely chopped
- 1 lemon, zest of, finely grated
- 1 cup fresh blueberries, coated with a little flour
- 2 -3 tablespoons extra cream, for brushing tops
- turbinado sugar (raw sugar)
- lemon glaze (see my Fresh Lemon Glaze for Scones, Cookies - Biscuits and Cakes #411928) (optional)
- 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.
What is a match made in Heaven?: blueberries and lemon verbena. The dough is very sticky once you add the blueberries-just so you are warned. I'm not very good at shaping the dough into the triangle shape either but they turned out okay with my limited shaping skills. Used the optional lemon glaze recipe for topping. Will definitely make again! Reviewed for Herb of the Month-July. Thank you!