Recipe: Lemon Verbena Blueberry Scones

Ingredients

Preheat the oven to 400°F and line a baking sheet with parchment or a silicone mat.
In a small bowl, stir together the egg and cream.
In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, mix the sugar, lemon zest, and lemon verbena leaves, then rub together to enhance the lemon flavor. Combine this mixture with the flour.
Add the butter to the flour mixture and cut it in until the mixture resembles pebbles.
Pour the egg and cream mixture over the dry ingredients and stir until just combined. Knead the dough gently in the bowl 8 to 10 times.
Gently fold in the blueberries.
On a floured surface, divide the dough in half and shape each piece into a rough circle about 5 inches in diameter. Cut into wedges or use a cookie cutter to shape the scones. Brush with cream and sprinkle with Turbinado sugar.
Bake for 20 to 22 minutes until golden brown. Cool on a rack and serve warm.

Servings

Calories

250

Total fat

12g

Total carbohydrates

34g

Total protein

Sodium

200mg

Cholesterol

60mg