Lemon Verbena Blueberry Scones
'Bake the scones for 20 to 22 minutes / 'Brush the scones with cream and sprinkle Turbinado sugar on top.' / 'Gently fold in the blueberries.' / 'Glaze with my lemon glaze recipe #411928 / 'In a separate bowl add the sugar / 'Line a baking sheet with parchment or a silicone mat.' / 'Stir lemon mixture into the flour mixture. Add the butter to the flour/lemon sugar mixture. Using your fingers / 'Stir the egg and cream together in a small bowl.' / 'These are best eaten warm and on the day they are made.'] / 'Whisk the flour / "Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time / "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 / ['Center a rack in the oven and preheat the oven to 400°F.' / 8 to 10 times." / and lemon verbena leaves. Rub everything together with your fingers to bring out the lemon flavor.' / and salt together in a large bowl.' / baking powder / 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.' / cut it into wedges or use a round cookie cutter and cut out the scones." / gently knead the dough by hand / if desired.'] / lemon zest / or until their tops are golden brown. Transfer them to a rack and cool.' / pat the dough into a rough circle that's about 5 inches in diameter / toss to coat the pieces of butter with flour. Quickly / working with your fingertips or a pastry blender
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 …