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Made my first batch of scones last night…was a bit startled to discover it’s pretty much the same biscuit recipe I’ve been making and eating ALL my life! We had some cranberry-orange scones from Publix the other day and we are officially hooked. Every new recipe is fair game.

Please check out Old Fashioned Living, the source of this delicious recipe:

Lemon Verbena Scones


2 cups all purpose flour

1 1/2 cups rolled oats

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 milkPreheat oven to 425º F. In a large bowl, combine flour, oats, baking powder, baking soda, salt, and brown sugar. Cut in the butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the lemon verbena leaves; mix until combined just combined. Make a well in the center of flour mixture. Add the egg, yogurt, and milk, stirring well. Mix in with the flour mixture to form a soft dough. Coat a12-inch cast iron skillet with a non-stick cooking spray. With floured hands, pat the dough into skillet. 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.) Bake at 425º F for 15 minutes, or until lightly browned. Serve warm. Makes 8 servings.