Lemon Verbena Blueberry Scones

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 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)

Recipe

• 1 center a rack in the oven and preheat the oven to 400°f.
• 2 line a baking sheet with parchment or a silicone mat.
• 3 stir the egg and cream together in a small bowl.
• 4 whisk the flour, baking powder, and salt together in a large bowl.
• 5 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.
• 6 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.
• 7 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.
• 8 gently fold in the blueberries.
• 9 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.
• 10 brush the scones with cream and sprinkle turbinado sugar on top.
• 11 bake the scones for 20 to 22 minutes, or until their tops are golden brown. transfer them to a rack and cool.
• 12 glaze with my lemon glaze fresh lemon glaze for scones, cookies - biscuits and cakes, if desired.
• 13 these are best eaten warm and on the day they are made.