Baking and herbs both calm my heart and mind. In today’s episode, I am back in my kitchen baking scones with lemon balm infused heavy cream blended into the batter. Lemon balm is a delight to grow and the fresh leaves offer a beautiful perfumey aroma that can uplift a heavy heart and offer a peaceful moment. In the kitchen, it’s medicine for the baker.
Lemon Balm Scones
(if lemon balm balm is not something you have, give these a try using basil or thyme in its place)
For lemon balm infused cream:
approx ¾ cup (12g) fresh lemon balm leaves or ¼ cup dried lemon balm
1 cup plus ⅛ cup heavy cream
In a medium saucepan, bring cream to scald over medium high heat, don’t boil, just heat until small bubbles form at edges of pan and cream begins to steam. Add chopped lemon balm leaves, stir to submerge. Remove from heat, cover with lid and steep for 25 minutes. Pour cream and lemon balm leaves into a blender and pulse to blend. Strain, reserving cream and measure 1 cup or 250g. Set aside for batter. Discard lemon balm leaves.
Ingredients
4 cups (500g) bread flour
2 tbsp (25g) baking powder
6 tbsp (80g) unsalted butter, cut to cubes, chilled
2 large eggs
⅓ cup (80g) granulated sugar
2 tsp lemon zest
1 cup (250g) lemon balm infused heavy cream
Egg wash: 1 large egg beat with a pinch of salt
Instructions:
Sift together flour and baking powder into a large mixing bowl.
Using a pastry blender or hands, blend in chilled butter until mixture resembles fine bread crumbs.
In a separate medium sized bowl, mix wet ingredients with sugar.
Whisk eggs, add sugar and lemon zest, whisk.
Add lemon balm infused heavy cream and whisk to blend
Pour wet ingredients into flour and butter mixture and gently stir together until begins to form a ball of dough. L
Let rest for 5 minutes.
Turn out onto a floured surface, knead gently until smooth. Press to flatten with a floured rolling pin and roll to a 1 inch high disc.
Cut scones with a 2 inch round biscuit or cookie cutter, press down and lift, do not twist.
Place on parchment lined baking sheet.
Refrigerate scones for at least 30 minutes before baking.
Preheat oven to 425F.
Brush tops and sides of scones liberally with egg wash. Sprinkle with a bit of granulated sugar.
Bake for 15-20 minutes until golden brown. Cool on wire racks.
Enjoy!
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