Lemon Verbena Blueberry Scones
Elevate your breakfast or afternoon tea with these delectable Lemon Verbena Blueberry Scones, a perfect balance of tangy, herbaceous, and sweet flavors. Infused with the subtle citrusy aroma of fresh lemon verbena leaves and bursting with juicy blueberries, these scones are a sophisticated twist on a classic treat. The tender, flaky texture comes from cold, diced butter worked seamlessly into the dough, and a golden finish is achieved with a brush of heavy cream and a sprinkle of turbinado sugar. Ready in just 35 minutes, this easy-to-follow recipe makes eight irresistible scones that are perfect for sharing. Whether served warm drizzled with honey or paired with a dollop of clotted cream, these scones are sure to impress at your next brunch or cozy gathering.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.333 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (cold, diced)
- 2 tablespoons Fresh lemon verbena leaves (finely chopped)
- 0.75 cups Fresh blueberries
- 0.5 cups Heavy cream (plus extra for brushing)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Turbinado sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the finely chopped lemon verbena leaves and fresh blueberries, being careful not to crush the berries.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the dough should be slightly sticky but come together.
Turn the dough out onto a lightly floured surface. Gently pat it into a disk about 1-inch thick and 7 inches in diameter.
Use a sharp knife or bench scraper to cut the disk into 8 triangles. Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with a little extra heavy cream and sprinkle with turbinado sugar if desired.
Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Lemon Verbena Blueberry Scones!
Nutrition Facts
Calories |
2681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 1875 mg | 82% | |
| Total Carbohydrate | 300.5 g | 109% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 107.4 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 177 mg | 14% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 502 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
