Strawberry Basil Scones
These tender scones combine the sweetness of fresh strawberries with a hint of peppery basil, creating a delightful and unique brunch treat. Perfectly paired with clotted cream or butter, these scones are a delicious way to elevate your morning spread.
Prep time: 15 minutesCook time: 20 minutesServes: 8
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream, plus more for brushing
1 large egg
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
1/4 cup fresh basil leaves, finely chopped
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Gently fold in the strawberries and basil until evenly distributed.
7. Turn the dough out onto a lightly floured surface and shape into a 1-inch thick disc.
8. Cut the disc into 8 wedges and place them on the prepared baking sheet.
9. Brush the tops with additional heavy cream and bake for 18-20 minutes, or until golden brown.
10. Allow to cool slightly on a wire rack before serving.
Storage
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
