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.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

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.

Step 4

Stir in the finely chopped lemon verbena leaves and fresh blueberries, being careful not to crush the berries.

Step 5

In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.

Step 6

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.

Step 7

Turn the dough out onto a lightly floured surface. Gently pat it into a disk about 1-inch thick and 7 inches in diameter.

Step 8

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.

Step 9

Brush the tops of the scones with a little extra heavy cream and sprinkle with turbinado sugar if desired.

Step 10

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.

Step 11

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.

Step 12

Serve warm or at room temperature. Enjoy your Lemon Verbena Blueberry Scones!

Nutrition Facts

Serving size	(759.8g)

Amount per serving	% Daily Value*
Calories	2680.6

Total Fat 150.3g	0%
Saturated Fat 91.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 615.6mg	0%
Sodium 1875.2mg	0%
Total Carbohydrate 300.5g	0%
Dietary Fiber 9.4g	0%
Total Sugars 107.4g
Protein 35.5g	0%

Vitamin D 129.8IU	0%
Calcium 177.2mg	0%
Iron 12.5mg	0%
Potassium 501.5mg	0%

*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.

Source of Calories

Fat: 50.2%

Protein: 5.3%

Carbs: 44.6%