Hi friends! Today I’d like to share recent baking success: Strawberry Basil Scones.
I adapted the recipe from this one, featured on Happyolks (which is a wonderfully sincere and very enjoyable blog! Definitely go check it out. And their video for this recipe is adorable.)
2 ½ cups flour
2 Tbsp packed brown sugar
1 Tbsp baking powder
A pinch of freshly ground sea salt
½ cup cold butter, cut into chunks (leave this in the fridge until you’re ready to use it!)
1 ½ cups fresh strawberries, cut into small pieces
4 Tbsp minced basil (or more, if you would like your scones on the zesty side)
½ cup milk
1 Tbsp white sugar
Preheat oven to 400° F. In a large mixing bowl, mix the flour, brown sugar, baking powder, and sea salt. Cut in the chunks of butter using a pastry blending tool or your fingers. Add in strawberries and basil. In a small bowl, mix eggs and milk. Add to flour mixture and stir together until the dough is uniformly mixed. You might have to use your hands to get all of the flour incorporated with the egg and milk mixture.
Put the mixture onto a parchment paper lined baking sheet. Press it into a 1” thick circle. Cut the circle into wedges—I cut mine into 8 wedges, but they were pretty big, so I’ll probably cut the circle into 12 wedges next time. Brush the top with a bit more milk and sprinkle the white sugar on top. Pop the whole thing into the freezer for 15 minutes, then bake for 20-25 minutes. (Check your scones after 20 minutes—my oven is a little on the slower side). You can tell the scones are finished baking when a knife inserted near the center comes out clean, and the top of the scones looks matte, not shiny.
These are especially delicious warm with a bit of butter! They can stay at room temperature for about a day in a covered dish. After that, they should be refrigerated. These scones also freeze very nicely, and can be thawed and warmed up for a sweet, summery snack at a moment's notice.
I hope you're having a lovely week so far!