📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper; it’s a step I nearly missed the last time, and cleanup was a NIGHTMARE!
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and chamomile tea. Make sure the tea is evenly distributed; nobody wants a mouthful of just tea leaves!
3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. This is where cold butter is crucial; it creates those lovely, flaky layers we all adore.
4. In a separate bowl, whisk together the buttermilk, egg, and lemon extract. Don't overmix – a few lumps are perfectly fine.
5. Pour the wet ingredients into the dry ingredients. Gently stir until just combined. The dough will be slightly sticky, and that’s exactly what we want.
6. Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick disc. Use a biscuit cutter or a knife to cut out scones. I personally like using a large cookie cutter for fun shapes.
7. Place the scones onto the prepared baking sheet. Brush the tops with a little extra buttermilk and sprinkle with coarse sugar for that delightful crunch.
8. Bake for 15-18 minutes, or until golden brown. Keep an eye on them; ovens vary, and you don’t want burnt bottoms.
9. Transfer the scones to a wire rack to cool slightly. They're best served warm with a dollop of clotted cream or your favorite jam. Honestly, they're divine even on their own!