Basil Scones
Serves: approximately 10
 
Ingredients
  • 3 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1⁄2 teaspoon fine sea salt
  • 1⁄2 cup cold unsalted butter, cubed
  • 1⁄4 cup finely chopped fresh basil
  • 1 cup plus 1 tablespoon cold heavy whipping cream, divided
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in basil.
  3. Add 1 cup cream to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together in bowl with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
  4. Turn out dough on to a lightly floured surface, and knead gently by patting dough and folding it in half until smooth, 3 to 5 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a fluted 2 1⁄4-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones on prepared baking sheet. Freeze until firm, approximately 10 minutes.
  5. Brush tops of scones with remaining 1 tablespoon cream.
  6. Bake until edges of scones are golden brown, 20 to 25 minutes. Serve warm or at room temperature.
Recipe by TeaTime Magazine at https://teatimemagazine.com/basil-scones/