Strawberry and Basil Scones recipe

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Ingredients

3 cups all-purpose flour
½ cup white sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup cold unsalted butter, cut into small cubes
1 cup buttermilk
1 cup chopped fresh strawberries
⅓ cup chopped fresh basil
2 tablespoons buttermilk
1 teaspoon brown sugar, or as needed

Nutrition Info

197.4 calories
carbohydrate: 26.2 g
cholesterol: 23.6 mg
fat: 9 g
fiber: 0.8 g
protein: 3.2 g
saturatedFat: 5.6 g
servingSize: -
sodium: 280.8 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.

  2. Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter using a pastry blender or fork until mixture resembles coarse crumbs. Pour in 1 cup buttermilk, and stir just until combined. Fold in strawberries and basil.

  3. Dust a work surface lightly with flour and divide dough in 1/2. Shape each portion into a 3/4-inch-thick circle, cut each into 8 wedges. Place the wedges onto the prepared baking sheet, about 2 inches apart. Brush tops of scones with 2 tablespoons buttermilk and lightly sprinkle with brown sugar.

  4. Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve warm or at room temperature.

Recipe Yield

16 scones

Recipe Note

My first taste of a truly delicious scone was in a tiny cafe in Totnes, England. That day I savored Devon cream tea, which is a pot of English tea, warm scones, clotted cream, and freshly-made strawberry jam. I was hooked! I hope you enjoy these sweet and savory scones as much as we do.

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