My friend Debra is over in the UK on a business trip of sorts: not like the business trip I wrote about last week. She’s got a tour guide and is touring the local sights. However, she does have 20+ students with her so there’s probably a bit of wrangling and babysitting involved. But she’s a tough girl and I know she can handle them and anything else thrown her way! Including the scones recipes she was baking up before she left. Now it seems like I see recipes for scones everywhere along with recipes for strawberries … Can you guess what’s coming next?
If you guessed strawberry scones, you get partial credit. I took the recipe that Debra got from her friend Martha, made a few changes and added in some strawberries and basil. And voilà! Strawberry basil scones. It’s an interesting flavor combination for sure and I was excited to use basil in a dessert. I sprinkled a bit of sugar on the tops to give it an extra bit of a crunch and sweetness while the insides stayed soft and moist. The scones are best served warm and with a bit of lemon curd which nicely complements the strawberry flavor. And how do I make this yummy lemon curd? So glad you asked! Check out my post here.
Strawberry Basil Scones
(Yield: 6-8 scones)
Ingredients:
- 2 cups all-purpose flour, plus extra for dusting
- 1/3 cup granulated sugar, plus extra for sprinkling on the scones
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, chilled
- 1/2 cup buttermilk
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3/4 cup strawberries, cut into bite sized pieces
- 1.5 tablespoons of fresh basil, chopped
Egg Wash:
- 1 egg, beaten
- 2 teaspoons of water
Directions:
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat
- In a large bowl, add the flour, sugar, baking powder, baking soda, and salt and stir together. Cut the cold butter into 1/2 inch cubes and distribute them over the flour mixture. You can use a pastry blender, your hands or a food processor to cut the butter into the flour mixture. The should still be pea-sized pieces of butter in the flour mixture. The flour will have a sandy, coarse texture to it. Add the chopped basil and strawberries to the flour mixture, making sure the strawberry pieces are coated with flour. Make a well in the center of the bowl.
- In a small bowl, combine the buttermilk, egg, and vanilla. Mix thoroughly and add to the flour mixture and stir until a dough just comes together. The dough will be sticky.
- Flour your hands and your work surface.
- Shape the dough into an 8-inch diameter round about 3/4″ thick and cut into 6 to 8 wedges.
- To create the egg wash, beat the egg with two teaspoons of water.
- Brush the scones with the egg wash and sprinkle the tops with a bit of granulated sugar.
- Place the scones onto the baking sheet and bake for 18 to 20 minutes or until golden brown. Cool scones slightly before serving.
Recipe notes: You can omit the basil if you just want strawberry scones. The key to flaky scones is to use cold butter. I cut mine into cubes and then put it back into the fridge until I was ready to use it. I used a pastry blender instead of the food processor and was still able to get bits of butter in the dough. It takes a little bit of arm power but it works just as well. The recipe calls for the scones to be baked at 400F. I started at 400F and they seemed to be browning a bit quickly so I turned down the oven to 375F part way through.
(Adapted from: Martha Stephenson, Orginally from: Simply Scones)
This looks gorgeous, what a fantastic idea. The strawberries here in the UK are at their best the next few months too. Thank you!
What a great adaptation! I would not have thought to pair strawberries with basil. Great idea!
An excellent adaptation! I would not have thought to pair strawberries with basil. Great idea!
Oh wow, these look great!!
Thank-you 🙂
Oh man, these are so going to be in my oven this weekend!! Strawberries and basil?? Yes please!
They are quite yummy! If you try the recipe, let me know how it turns out for you 🙂
I just made these Vicky and I can’t STOP eating them!!! They are so delicious and the recipe was super easy to follow! I’m totally typing with my mouth full. 🙂 Love them!!!
That’s great! I’m so glad you like them 🙂
Yum! I love the idea of combining strawberries and basil together in a scone. How creative! Thanks for the recipe.
Thank-you! I really liked the combination too!
Why would you want to omit the basil? Very nice and congratulations on making the foodbuzz Top 9!
Thank-you! My dad isn’t adventurous so he wouldn’t like the basil. He ate it anyway but if I told him… he wouldn’t have tried it 🙂
I love fruit and basil together! I think they have such a great combination
Me too! I’m looking for other recipes where I can use basil and fruit together. Especially because my basil plant needs to be harvested!
I have made a lot of strawberry scones in the last few weeks, but I’m not sure why I didn’t add basil. Next time. Delish!
I am getting hungry.. Strawberry and basil sounds good together. Thanks for sharing. 🙂