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Strawberry and Basil Scones

5

35 min

Strawberry and Basil Scones

Strawberry and Basil Scones Photo 1

Time

35 min

Serving

16 persons

Calories

197

Rating

5.00★ (9)

Cuisine

Author: Victoria Buriak
My first taste of a truly delicious scone was in a tiny cafe in Totnes, England. That day I savored Devon cream tea, which is a pot of English tea, warm scones, clotted cream, and freshly-made strawberry jam. I was hooked! I hope you enjoy these sweet and savory scones as much as we do.

Ingredients

  • all-purpose flour: 3 cups
  • white sugar: 0.5 cup
  • ½ teaspoons baking powder: 2 piece
  • baking soda: 0.5 tsp
  • salt: 1 tsp
  • unsalted butter, cut into small cubes: 0.75 cup (cold)
  • buttermilk: 1 cup
  • fresh strawberries: 1 cup (chopped)
  • fresh basil: 0.33333 cup (chopped)
  • buttermilk: 2 Tbsp
  • brown sugar: 1 tsp (or as needed)

Metric Conversion

Stages of cooking

Strawberry and Basil Scones Photo 21
Strawberry and Basil Scones Photo 32
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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
    Strawberry and Basil Scones Photo 2
  2. Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter using a pastry blender or fork until mixture resembles coarse crumbs. Pour in 1 cup buttermilk, and stir just until combined. Fold in strawberries and basil.
    Strawberry and Basil Scones Photo 3
  3. Dust a work surface lightly with flour and divide dough in 1/2. Shape each portion into a 3/4-inch-thick circle; cut each into 8 wedges. Place the wedges onto the prepared baking sheet, about 2 inches apart. Brush tops of scones with 2 tablespoons buttermilk and lightly sprinkle with brown sugar.
    Strawberry and Basil Scones Photo 4
  4. Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve warm or at room temperature.
    Strawberry and Basil Scones Photo 5

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