Strawberry Basil Scones are a delightful twist on the classic scone, offering a sweet and savory combination that’s perfect for a spring brunch or afternoon tea. The fresh strawberries and aromatic basil create a unique flavor profile that’s both refreshing and satisfying.
All-purpose flour forms the base of the scone, providing structure. Granulated sugar adds just the right amount of sweetness without overpowering the natural flavors. Baking powder is essential for a good rise, making the scones light and fluffy. A touch of salt enhances all the flavors in the mix. Unsalted butter, kept cold and cubed, is cut into the dry ingredients to create a tender, flaky texture. The richness of heavy cream adds moisture and a slight creaminess, while a large egg helps bind everything together. Vanilla extract adds a subtle, sweet aroma that complements the strawberries. Fresh strawberries, diced, bring a burst of juicy sweetness, and fresh basil leaves, finely chopped, introduce a hint of herbal freshness that elevates this scone from ordinary to extraordinary.
These scones pair beautifully with a dollop of clotted cream or a smear of fresh butter. For an exquisite brunch spread, serve alongside a fresh fruit salad and a glass of chilled Prosecco. Or, enjoy them slightly warm with a cup of herbal tea for a calming afternoon treat.
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This step ensures an even bake and makes clean-up a breeze. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This dry mix is the foundation of your scone.
Next, add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs. This is key for achieving that flaky texture everyone loves in a good scone.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. This mixture not only adds richness but also helps bind the ingredients together. Pour the wet mixture over the dry ingredients and mix until just combined. Be careful not to overmix; you want to keep the dough tender.
Gently fold in the diced strawberries and chopped basil, distributing them evenly throughout the dough. This ensures every bite is packed with flavor. Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick disc. Use a sharp knife or a bench scraper to cut the disc into 8 wedges.
Place the wedges on the prepared baking sheet, leaving some space between each scone. Brush the tops with a bit of additional heavy cream—this helps the scones achieve a beautiful golden brown color as they bake. Slide the tray into the oven and bake for 18-20 minutes, or until the scones are golden and cooked through.
Once baked, allow the scones to cool slightly on a wire rack. This short cooling period lets them set a bit more, making them easier to handle and enjoy.
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