Recently I hosted an English language table on our herb and tomato-planted NYC terrace for my United Nations spouse group. Our group runs seven different language tables a month and I like to host the English one on our terrace in warm weather.
My theme, like last year, was herbs. The concept was for members to visit, smell, taste and discuss the herbs in English. We even made some herb infused salt for guests to take home with them.
As an example of what to make with herbs, I used fresh herbs from my terrace garden to bake some treats for the event. These Lemon Balm Buttermilk Scones, along with my Peanut Butter Rosemary cookies were a big hit.
I had some leftover lemon chips I picked up at Baldwin’s Extract Factory in the Berkshires. There was also some buttermilk in the fridge. So this is how this scone recipe was born.
The group and I were pleased with the result. They scarfed up these Lemon Balm Buttermilk Scones. The tangy lemon balm and the sweet lemon chips worked well together wrapped in a creamy buttermilk scone. I realize lemon chips are hard to come by. So white chocolate chips would be a great substitution.
Lemon Balm Buttermilk Scones with Lemon Chips
Ingredients
- 3 cups all-purpose flour
- 1/3 cup white granulated sugar
- 2+1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons cold butter cut into pieces
- 1 cup buttermilk plus a few tablespoons more to brush on top
- 1 cup rinsed and finely chopped fresh lemon balm leaves
- 1 cup lemon chips or white chocolate chips
Instructions
-
Preheat oven to 425 degrees F.
-
Line 2 baking sheets with parchment paper.
-
Place flour, sugar, baking powder, baking soda, and salt in a food processor. Pulse until combined.
-
Add the butter and pulse until the ingredients become a crumb texture.
-
Pour in buttermilk. Pulse until it forms a sticky dough.
-
Add in lemon balm. Pulse until just evenly combined.
-
Dump the dough on a lightly floured work surface and knead in the lemon chips.
-
Knead a few more times until smooth. Pat into a circle.
-
Use a sharp knife to cut the scone dough into triangular pieces and lay them on the baking sheets. Or use a biscuit or cookie cutter to form shapes.
-
Brush the tops with more buttermilk.
-
Bake until slightly brown, 12-15 minutes.
-
Remove from oven and transfer to a wire rack to cool.
So, do you like these Lemon Balm Buttermilk Scones with lemon Chips? Then also check out some of these other delicious recipes:
RED GOOSEBERRY LEMON BALM TART
LEMON BALM CREAM CABBAGE
RED CURRANT LEMON BALM ICE CREAM
