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
Half-and-half or milk
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!).