I was reading an article on one of my favorite sites, The Herbal Companion this morning, and came across this awesome sounding recipe, I thought I would share.
Lemon Verbena Scones 
CourtesyPriscilla Plucinsky. SERVES 8
• 3/4 cups half and half cream
• 1/4 cup fresh whole lemon verbena leaves
• 1/4 cup sugar
• 1 3/4 cups all-purpose flour
• 1/4 cup shortening
• 1 teaspoon baking soda
• 2 teaspoons grated lemon zest
• 1 tablespoon sugar
1. In a small pan, heat cream until very warm (not boiling). Remove from heat and stir in lemon verbena. Let steep for 20 to 30 minutes (doesn’t say covered but I think I would cover it). Strain mixture and discard herbs. Preheat oven to 425 degrees. In mixing bowl, combine the flour, 1/4 cup sugar, and baking soda. Stir well. Cut in the shortening until mixture resembles coarse meal. Add the strained cream and 2 teaspoons grated lemon zest to flour mixture. Use a fork and then your fingers to combine into soft dough.
2. Turn dough out onto lightly floured surface. Form a ball and gently roll the dough out into a 1/2-inch thick circle (9 inches in diameter). Sprinkle the surface with 1 tablespoon sugar. Place dough circle on parchment lined cookie sheet and bake at 425 degrees for 12 to 15 minutes or until golden brown. Remove from oven and let cool 5 minutes before cutting into eight wedges. Serve warm or cool.
Urban Permaculture Food Forest Wallaceburg 