Celebrate the season’s first strawberries with these tender, basil-scented scones. A light sprinkle of sanding sugar gives them a delicate sparkle—perfect for breakfast or a springtime brunch. Makes 12.
Strawberry Basil Scones
Makes 12
Ingredients
- 4 cups (500 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- 1 tablespoon (15 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- ¾ cup (170 grams) cold unsalted butter, grated
- 1 cup (147 grams) diced fresh strawberries
- 2 tablespoons (4 grams) chopped fresh basil
- ¾ cup (180 grams) whole milk
- 2 large eggs (100 grams), divided
- 1 tablespoon (15 grams) heavy whipping cream
- Garnish: sanding sugar
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold grated butter and toss to coat. Cover and freeze the mixture for 15 minutes to keep the butter cold. After chilling, gently stir in the diced strawberries and chopped basil.
- In a small bowl, whisk together the milk and 1 egg (about 50 grams). Add the milk mixture to the flour mixture and stir, folding just until the dough is moistened. Turn the dough out onto a heavily floured surface. With well-floured hands, knead the dough 5 to 10 times (about 1 minute) until it holds together. Roll the dough to ¾–1 inch thickness. Using a 2¾-inch round cutter, cut out scones, rerolling scraps only once. Place the scones on the prepared baking sheet.
- In a small bowl, whisk together the heavy cream and the remaining egg (about 50 grams). Brush this egg wash over the tops of the scones and sprinkle with sanding sugar, if desired.
- Bake until the scones are golden brown, about 12 to 15 minutes.
- Allow to cool slightly and serve warm.
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