I'm taking a break from the building and painting today ... at least for the morning. I had my Lennon home with me this morning while Judith was in school. Lennon has taken fondly to baking (at the age of 2). Any time I pull the mixer out he demands and apron and continually says "cake". He is definitely my son.
We had a crate of strawberries in the fridge that hadn't been cracked open yet, and I was in the mood for a scone with my coffee. This recipe is very easy, and includes basil which really leaves you with a fresh taste. And it gave me an excuse to use some of the fresh basil growing in our window sill.
Strawberry Basil Scones:
Preheat oven to 400 degrees F. In a large bowl stir together the flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh strawberries and basil. Make a well in center of flour mixture; set aside.
In a medium bowl stir together eggs and the half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.
Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges (a pizza cutter will work well) and pull apart slightly.
What is more delicious than freshly baked scones with your coffee? I think we all know the answer to that.