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1
Center a rack in the oven and preheat the oven to 400u00b0F.
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2
Line a baking sheet with parchment or a silicone mat.
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3
Stir the egg and cream together in a small bowl.
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4
Whisk the flour, baking powder, and salt together in a large bowl.
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5
In a separate bowl add the sugar, lemon zest, and lemon verbena leaves. Rub everything together with your fingers to bring out the lemon flavor.
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6
Stir lemon mixture into the flour mixture. Add the butter to the flour/lemon sugar mixture. Using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You will have some little butter clumps and some larger clumps-the size of peas.
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7
Pour the egg and cream over the dry ingredients and stir with a fork just until the dough comes together. It will be sticky. Don't over mix. Still in the bowl, gently knead the dough by hand, 8 to 10 times.
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8
Gently fold in the blueberries.
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9
Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into wedges or use a round cookie cutter and cut out the scones.
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10
Brush the scones with cream and sprinkle Turbinado sugar on top.
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11
Bake the scones for 20 to 22 minutes, or until their tops are golden brown. Transfer them to a rack and cool.
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12
Glaze with my lemon glaze recipe #411928, if desired.
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13
These are best eaten warm and on the day they are made.
