Recipe for Lemon Verbena Blueberry Scones

Our lemon verbena is getting huge. We have it in a pot outside and it is really tall, it looks like a tree in a small pot:) If you haven't grown or experimented with lemon verbena, I highly recommend you try to find some. I love it! Sometimes I go outside just to smell the leaves, yes I am a nerd.

I hate letting good things go to waste so I decided to make lemon verbena blueberry scones. I chopped up the leaves really finely and added them into the scone mixture. To bring out the lemon flavor I also added lemon zest. I carefully stirred in the blueberries and baked up the scones. They were fantastic. The lemon verbena made the scones extra special.

Does anyone have lemon verbena recipes to share? If so, send them my way. I might try ice cream or sorbet next!

Lemon Verbena Blueberry Scones

(Printable Recipe)

1 large egg
3/4 cup heavy whipping cream
2 cups all-purpose flour
2 Tbs granulated sugar
1 Tbs baking powder
¼ tsp salt
5 Tbs unsalted butter, cut into small pieces and chilled

About 6 lemon verbena leaves, finely chopped

Zest of 2 large lemons

1 cup of fresh blueberries, coated with a little flour

Extra cream for brushing

Turbinado sugar

1. Center a rack in the oven and preheat the oven to 400°F. Line a baking sheet with parchment or a silicone mat.

2. Stir the egg and cream together in a small bowl.

3. 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 in the sugar lemon mix with the flour.

4. 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.

5. 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.

6. Carefully stir in the blueberries.

7. 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 cookie cutter and cut out the scones. I used a round cookie cutter. Brush the scones with cream and sprinkle Turbinado sugar on top.

8. Bake the scones for 20 to 22 minutes, or until their tops are golden brown. Transfer them to a rack and cool. These are best eaten warm and on the day they are made.