LEMON VERBENA SCONES 

2 cups flour
1 ½ cups rolled oats
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup brown sugar
¼ cup cold butter
¼ cup finely chopped fresh lemon verbena leaves
1 egg, beaten
½ cup plain yogurt
¼ cup milk 

Preheat oven to 425 F. In a large bowl combine first 6 ingredients. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Mix in the lemon verbena leaves. Make a well in the center of the flour mixture and add all the remaining wet ingredients stirring to make soft dough. Coat a cast iron skillet or scone pan with non-stick spray. With floured hands pat the dough into the pan.  If using a skillet or round pan cut with a sharp knife into eight wedges. Bake scones at 425 F for 15 minutes or until lightly browned.  

Source:  The Complete Book of Herbs by Emma Callery 

~ Submitted by Dianne Rodehaver