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From the Garden: Chamomile Scones


My Very Educated Mother - Chamomile Scones


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.

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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!

Chamomile Scones

Ingredients
  • 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?)

Directions

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.

My Very Educated Mother - Chamomile Scones cooling
Once removed from the oven put them on a rack to cool. I glazed this batch with a simple powdered sugar/milk/vanilla glaze.

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Erin Sipes
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