Go Back
Print
Lemon Balm Buttermilk Scones with Lemon Chips

Lemon Balm Buttermilk Scones with Lemon Chips

Course Dessert, Snack
Cuisine British
Keyword Lemon balm recipe, lemon balm scones, lemon chips, lemon scones, Scone recipe
Prep Time 25 minutes
Cook Time 15 minutes
Servings 1 Dozen
Author Lora Wiley-Lennartz

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

  1. Preheat oven to 425 degrees F.
  2. Line 2 baking sheets with parchment paper.
  3. Place flour, sugar, baking powder, baking soda, and salt in a food processor. Pulse until combined.
  4. Add the butter and pulse until the ingredients become a crumb texture.
  5. Pour in buttermilk. Pulse until it forms a sticky dough.
  6. Add in lemon balm. Pulse until just evenly combined.
  7. Dump the dough on a lightly floured work surface and knead in the lemon chips.
  8. Knead a few more times until smooth. Pat into a circle.
  9. 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.
  10. Brush the tops with more buttermilk.
  11. Bake until slightly brown, 12-15 minutes.
  12. Remove from oven and transfer to a wire rack to cool.