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 recipe #411928, and served with my recipe #416273. Best eaten warm and on the day they are made. ENJOY! Recipe adapted from an on-line source.
Ingredients: [‘free-range egg’, ‘heavy whipping cream’, ‘all-purpose flour’, ‘granulated sugar’, ‘baking powder’, ‘salt’, ‘unsalted butter’, ‘lemon verbena leaves’, ‘lemon%2c zest of’, ‘fresh blueberries’, ‘cream’, ‘turbinado sugar’, ‘glaze’]
Quantity of 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 u003ca hrefu003d”https://www.geniuskitchen.com/recipe/fresh-lemon-glaze-for-scones-cookies-biscuits-and-cakes-411928″”u003eFresh Lemon Glaze for Scones
Number of Servings: 1 (768 g)
Steps: 1