Lemon Verbena Blueberry Scones

• large free-range egg↗1
• heavy whipping cream↗3⁄4 cup
• all-purpose flour↗2 cups
• granulated sugar↗2 tablespoons
• baking powder↗1 tablespoon
• salt↗1⁄4 teaspoon
• unsalted butter↗5 tablespoons

  cut into small pieces and chilled

• fresh lemon verbena leaves6 -8

  finely chopped

• lemon zest↗1

  finely grated

• fresh blueberries↗1 cup

  coated with a little flour

• extra cream↗2 -3 tablespoons

  for brushing tops

• turbinado sugar (raw sugar)↗
• lemon glaze (optional)Biscuits and Cakes #411928) (optional)

Step-by-step instructions

1. 1

   Center a rack in the oven and preheat the oven to 400°F.

2. 2

   Line a baking sheet with parchment or a silicone mat.

3. 3

   Stir the egg and cream together in a small bowl.

4. 4

   Whisk the flour, baking powder, and salt together in a large bowl.

5. 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. 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. 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. 8

   Gently fold in the blueberries.

9. 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. 10

    Brush the scones with cream and sprinkle Turbinado sugar on top.

11. 11

    Bake the scones for 20 to 22 minutes, or until their tops are golden brown. Transfer them to a rack and cool.

12. 12

    Glaze with my lemon glaze recipe #411928, if desired.

13. 13

    These are best eaten warm and on the day they are made.