Maple Scones With Lemon Verbena Recipe

Susan Belsinger shares this sweet maple scones with lemon verbena recipe, the scones use candied ginger for a little spice and are perfect for breakfast or brunch.

| January/February 2007

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.

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Maple Scones With Lemon Verbena Recipe

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.

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