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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 9 |
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One use for my lemon verbena, for a lemony scone, a Net recipe which i adapted slightly Ingredients:
2 cups all purpose flour |
1 1/2 cups rolled oats ( i blenderize to a powder ) |
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 |
Directions:
1. Preheat oven to 425º F.
2. In a large bowl, combine flour, oats, baking powder, baking soda, salt, and brown sugar.
3. Cut in the butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
4. Add the lemon verbena leaves; mix until combined just combined.
5. Make a well in the center of flour mixture.
6. Add the egg, yogurt, and milk, stirring well.
7. Mix in with the flour mixture to form a soft dough.
8. Coat a12-inch cast iron skillet with a non-stick cooking spray.
9. With floured hands, pat the dough into skillet.
10. 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.)
11. Bake at 425º F for 15 minutes, or until lightly browned.
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