Tuesday, April 10, 2012

Strawberry Basil Scones



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:
       adapted from BHG

       ingredients: 
  • 2 1/2
    cups all-purpose flour
  • 2
    tablespoons sugar
  • 1
    tablespoon baking powder
  • 1/4
    teaspoon salt
  • 1/2
    cup (1 stick) butter, cut into chunks
  • 3/4
    cup chopped fresh strawberries
  • 2
    tablespoons snipped basil
  • 2
    eggs, lightly beaten
  • 1/2
    cup milk

  • milk and sugar to top


directions
1.
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.



2.
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.



3.
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.



 Brush wedges with additional half-and-half and sprinkle with sugar. Bake 16-20 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 8- 12 scones.







What is more delicious than freshly baked scones with your coffee? I think we all know the answer to that.

6 comments:

  1. Yumm!!!! And how convenient is it that I have strawberries and basil growing in my backyard right this very minute! I just hope the strawberries make it so I can use them for something as delicious as this!

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    Replies
    1. Liz, you totally have to make these from your homegrown strawberries and basil and then tell me about it! That would be heavenly

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  2. Those look fantastic!! Can't wait to try this recipe. Megan

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    Replies
    1. Thank you! I hope you try them soon, they were delish!

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  3. These look yummy! What a lovely blog! Glad I found it :)

    ReplyDelete