Dishing the DivineYum!

strawberry basil scones

June 4th, 2011 · 8 Comments

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I don’t know how I stumbled upon Nicole’s blog (www.HeatOvenTo350.blogspot.com), but I’m so glad I did! In doing so, I found a fellow blogger friend to email throughout the week with recipe ideas, food photos, and woes of disasters in my kitchen (you don’t hear about those… I try to spare you the gory details!). Nicole has so many amazing recipes on her blog and I can’t wait to try them all! I have already earmarked 10 of her recipes to “make today!” even though it’s 11:15 at night and I know that’s not going to happen. :) 

Nicole’s recipe for strawberry basil scones immediately caught my eye. First, I have loads of strawberries in my house. It’s spring/summer (our weather can’t decide) so I always have a few pints of strawberries in my fridge. You know… just in case. For instance, just in case you come across a recipe for strawberry basil scones that you’ve never tried that you must make today. At 11:17 at night. Or, on second thought, maybe tomorrow morning.

There are few times when I get to tell my husband, “I told you so!” Even though we all know that I’m always right, we don’t want to rub it in. When I told him about these scones, he literally crinkled his nose. First, he doesn’t like scones. (Later, I sold them as shortcakes, which received a much better reception.) Secondly, he was NOT at all in favor of combining strawberries and basil. Much less in a scone. Or shortcake. Or whatever you want to call it.

I served these to dinner guests who absolutely raved about them. We topped them with whipped cream and devoured them. And after a few minutes my husband looked at me and sheepishly said, “You know, I kind of like the basil.” When will he learn? I’m always right.

I made these four times in one week. This is excessive, I know, but I wanted to try some variations. My main suggestion after many, many ideas is to mix the dough in a stand mixer if you have one. You don’t want to over-mix scone dough, so stop the machine the minute the dough starts to come together.

strawberry basil scones

adapted from www.heatovento350.blogspot.com

2 3/4 cups all-purpose flour, divided (I used half all purpose flour and half cake flour for the best results)
1/3 cup sugar
1 T baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, cut into chunks
1 1/4 cup chopped fresh strawberries (we preferred them cut into 1/2-inch or 1-inch pieces)
2 T snipped basil
2 eggs, lightly beaten
1/2 cup half-and-half

Half-and-half or milk
Sugar
slivered almonds, optional

Heat oven to 400 degrees. In a large bowl, stir together 2 1/2 cups flour, the 1/4 cup 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 the flour mixture; set aside.

In a medium bowl, stir together eggs and half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until incorporated.

Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning the dough one quarter turn after each fold. (If it is too sticky, add flour from the extra 1/4 cup as needed to make it workable.) 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 and pull apart slightly.

Brush wedges with additional half-and-half and sprinkle with sugar and almonds (if using). Bake about 14-16 minutes or until golden. Serve dolloped with whipped cream. Refrigerate any leftover scones (I learned the hard way that they mold quickly!).

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Tags: 60 min or less · dessert · fruit · vegetarian

8 responses so far ↓

  • 1 LeAnn // Jun 4, 2011 at 1:55 pm

    Those pictures are sooo pretty! I would totally make these today, but I don’t have enough strawberries…must remedy…

  • 2 Paula // Jun 4, 2011 at 1:59 pm

    If you are going to buy strawberries, please get the organic ones at the Concord farmer’s market booth that is located closes to the Taqueria. I’ve tried others, but those really are the best. :) If you go close to closing time, you can negotiate two of the 3-packs for $7 :)

  • 3 Nicole@HeatOvenTo350 // Jun 4, 2011 at 3:46 pm

    You’re so sweet! I’m so glad you found me, too. I love our food e-mails, and I love seeing how you’ve adapted this recipe and made it yours. It looks delicious. I’m going to have to make your version soon. (I always have strawberries on hand “just in case”, too.)

  • 4 Katie // Jun 5, 2011 at 1:43 pm

    Oh, wow! I would’ve never thought to put strawberries and basil together. Fruit and mint get paired so often, but basil would be stellar! Yum.

  • 5 Melissa @ Melissa Bakes // Jun 5, 2011 at 6:20 pm

    These look great! I love the interesting combination of strawberries and basil!

  • 6 Carissa @ Pretty/Hungry // Jun 5, 2011 at 7:33 pm

    Ok… these look YUM. Thanks for sharing!

  • 7 Xiaolu @ 6 Bittersweets // Jun 6, 2011 at 3:36 am

    These look amazing! Love the basil in them

  • 8 Shilpa // Jun 6, 2011 at 12:43 pm

    How unusual for basil to be included in strawberry scones…They look amazing and I am bookmarking this to try this recipe soon. I am so glad i stumbled upon your blog ….it ha an amazing collection of recipes, which I am so going to have to try :-)

    -Shilpa

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