Savory yet sweet, these strawberry basil scones are perfect for a summer picnic or outing! Enjoy them with some fresh jam and iced tea for breakfast.
If I could have my way, I would go out for afternoon tea every day. There's just something so indulgent and fancy about drinking tea and eating all those tiny finger sandwiches. But out of everything, my favorite part of afternoon tea is always the scones. Nothing makes me happier than slathering some jam and clotted cream on a freshly-made scone. I've never found a scone that I don't like!
Given that strawberry season is finally upon us, I've been searching for ways to throw them in everything. These strawberry basil scones are a twist on a traditional scone—the basil makes them taste quite savory, while the strawberry brings a bit of sweetness to the table.
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Strawberry Basil Scones
- Total Time: 45 minutes
- Yield: 8 scones 1x
Description
Savory yet sweet, these strawberry basil scones are perfect for a summer picnic or outing! Enjoy them with some fresh jam and iced tea for breakfast.
Ingredients
- 2 ¼ cups (325g) all-purpose flour
- 1 tablespoon baking powder
- ¼ cup (45g) granulated sugar
- ¼ teaspoon salt
- 2 tablespoons dried basil
- ½ cup (113g) unsalted butter, cut into ½-in cubes
- 1 whole egg (50g)
- 1 egg yolk (20g)
- 140 g whole milk
- 1 cup (135g) strawberries, hulled and quartered
- 2 tablespoons heavy cream, for brushing
- 2 tablespoons granulated sugar, for sprinkling
Instructions
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
- Prepare the scones: In a large bowl, mix together the all-purpose flour, baking powder, sugar, salt, and dried basil. Cut the cold, cubed butter into the dry ingredients until it is the size of dried lentils. Be careful not to cut the butter too small because this will make the scones less flaky. In a separate bowl, lightly whisk together the whole egg, egg yolk, and whole milk. Add the liquid ingredients to the dry ingredients all at once. Mix just until a dough forms, being careful not to overwork the dough. Add the strawberries in all at once and use your hands to incorporate them evenly throughout the dough.
- Turn the dough out onto a lightly floured work surface. Pat or roll out the dough into a circle about ¾-in thick.
- Using a bench scraper, cut out eight triangle-shaped scones from the circle. Transfer the scones to the baking sheet and place in freezer for 20 minutes.
- Remove the scones from the freezer, brush with additional milk, and sprinkle with sugar.
- Bake the scones in the preheated oven for 10-15 minutes, or until they are golden brown on the bottoms and around the edges. Let cool completely on baking sheet before serving.
Notes
- If desired, you can substitute fresh basil for the dried basil in this recipe. I typically don't have it on hand, so I thought dried basil might be easier for most people.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: British
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