Have you ever tasted lemon verbena? It's lemony and floral. I used to work at a restaurant where they made simple syrup with it and used it in their drinks. We also made lemon verbena ice cream. Absolutely delicious. Minty, lemony and creamy.
Tyler and I recently planted lemon verbena in our mini garden. So of course I had to make us lemon verbena scones in celebration of our mama's. Oh and scones wouldn't be the same without a little jam. I made a 5 minute jam using fresh strawberries to shmear all over the little butter filled lemony bites of love. If we can't be with our mom's we might as well have a nice little breakfast in their honor :)
Lemon Verbena Scones
2 cups flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbsp lemon verbena, chopped
juice of one lemon
zest of 3 lemons
1/3 cup cold butter, cubed
1/4 cup milk
1. Combine flour, sugar, baking soda, baking powder, salt, lemon verbena lemon zest in a large bowl.
2. Add the cubed butter. Work the butter into the flour with your fingers until it forms little beads.
3. Add egg, milk and lemon juice.
4. Bring dough together into a 1 inch thick circle. Slice into eights.
5. Place triangles onto a greased or parchment lined cookie sheet.
6. Brush scones with milk.
7. Bake scones for 15 minutes in a 370 degree oven.
Quick Strawberry Jam
1 cup sliced strawberries
1 heaping tbsp sugar
juice of half a lemon
1. Combine everything into a small sauce pan.
2. Bring to a boil, stirring constantly.
3. Pour into a jar and pop it in the freezer to cool for a few minutes.
4. Serve with scones, toast, or by the spoonful