Lemon Verbena Scones
Ingredients

2 cups all purpose flour
1 1/2 cups rolled oats
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup brown sugar
1/4 cup cold butter
1/4 cup finely chopped fresh lemon verbena leaves
1 egg, beaten
1/2 cup plain yogurt
1/4 cup milk


Preheat oven 425

Preparation

In a large bowl, combine flour, oats, baking powder, baking soda, salt, and brown sugar. Cut in the butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the lemon verbena leaves; mix until combined just combined. Make a well in the center of flour mixture. Add the egg, yogurt, and milk, stirring well. Mix in with the flour mixture to form a soft dough. Coat a12-inch cast iron skillet with a non-stick cooking spray. With floured hands, pat the dough into skillet. Cut with a sharp, serrated knife into eight wedges. (You can also pat the dough into a circle this same size on a baking sheet, and then cut into wedges.)

 

Bake

for 15 minutes, or until lightly browned. Serve warm. Makes 8 servings.

Enjoy!

From the Full Moon Natives Herb Seminars