A couple of years ago I planted chamomile, hopeful I’d have at least one year’s harvest but doubtful the plants described as sensitive would do much more than that. Hmph, sensitive? Sure. These self-seeding little buggers have taken over parts of my yard.
I’d gathered the flower heads and dried them to make tea but since they’d been sitting in the cabinet since last fall and I still hadn’t used them, I decided to skip the tea and try baking with them instead. Of course I went with scones, because they’re easy and since they’re not too sweet I thought it’d be perfect for the floral flavor. (In my opinion when you mix too much sugar with sweet-smelling flowers it can quickly taste as if you’re eating perfume…yuck.)
The scones turned out really well and I was super happy to see that even the kids liked them. Usually I only get a thumbs up from them if chocolate chips are involved. I hope you like them as well!
- 3 cups of flour
- 1/2 cup of sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 6 Tbsp. butter
- 1 1/4 cup yogurt
- 1/2 cup crushed, dried chamomile (I used my own but I’m sure you could also empty teabags or pick it up in a health food store, maybe?)
Preheat oven at 400 degrees Fahrenheit and spray a large cookie sheet. Mix all dry ingredients-including the chamomile, cut in the butter. Mix in the yogurt, the dough will be very crumbly. Knead it together as best you can, shape into a circle, and cut into wedges. Place them on the cookie sheet and bake for 18-20 minutes.
Once removed from the oven put them on a rack to cool. I glazed this batch with a simple powdered sugar/milk/vanilla glaze.