Learn how to make these maple scones with lemon verbena recipe, the addition of candied ginger and lemon verbena herb make this breakfast scone a special treat.
Makes about 1 dozen scones
You can use any lemon herb that you like in these scones; orange mint also is delicious. Of course, using fresh herbs will give you the most wonderful bouquet in addition to flavor. However, you may use dried herbs if need be — reduce the amount of dried herbs to about 2 tablespoons, stir into the milk and let stand for about 10 to 15 minutes. The scones can be prepared with all unbleached flour, which will make them a bit lighter; the whole-wheat flour makes them a bit more toothsome.
2 cups unbleached white flour
1/2 cup whole-wheat flour
3/4 teaspoon salt
3 teaspoons baking powder
8 tablespoons cold, unsalted butter, cut into pieces
1/4 cup chopped candied ginger
3/4 cup milk
1/4 cup plus 1 tablespoon pure maple syrup
About 4 tablespoons freshly chopped lemon verbena
Heat oven to 425 degrees Fahrenheit. In a large bowl, combine flours, salt and baking powder and blend thoroughly. Cut in butter until mixture resembles coarse meal. Stir in candied ginger.
Stir together milk, 1/4 cup syrup and lemon verbena. Add liquid to dry ingredients and stir to form soft dough.
Turn dough onto floured pastry marble or board; knead gently with a few turns, until it just comes together. Roll dough out into a circular shape, about 3/4-inch thick. Brush top of dough with remaining maple syrup. Cut dough into 8 or 12 wedges with sharp knife or pizza cutter and place on ungreased baking sheet.
Bake scones for 18 to 20 minutes or until golden brown. Remove to baking rack to cool slightly before serving. The scones are best served warm and right after baking. If you want to prepare them in advance, cool them completely and store them in an airtight container. Wrap them in foil and gently reheat at 325 degrees Fahrenheit for about 10 to 15 minutes.
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