Small Town Summer: Strawberry Cherry Basil Scones

Ever since my first experience baking scones for an eighth grade tea party, I ;oved how creative you can be with this breakfast delight. When I saw this recipe for Double Strawberry Scones in Better Homes and Gardens, I was on board. I liked the idea of using basil for the sweet treat. I think the strawberry-basil trend can produce some delicious results.

If you have ever gone looking for dried strawberries in a standard grocery store, it can definitely prove difficult. Wanting to add a dried fruit to the mix I decided on cherries instead. They added a burst of flavor that worked well with the strawberry-basil combination. Looking back, pistachios would have been a good addition as well.

The recipe called for serving warm out of the oven, but the scones tasted a lot better once they sat for a little. I also think these leftover scones would be good warmed up with vanilla ice cream. But then again, what wouldn’t be good with ice cream. Yes, anchovies, but really when would that come up?

So here is my adaption version ready to go for tea-time, breakfast, or just a snack.

Strawberry Cherry and Basil Scones:

Makes 12 scones (Adapted from Better Homes and Gardens: April 2011)

Ingredients:

2 ½ cups flour

2 Tbsp. sugar

1 Tbsp. Baking Powder

½ Tsp. Salt

½ cup of butter, cut into chunks (1 stick)

¾ cup chopped fresh strawberries

½ cup dried Cherries

2 Tbsp. snipped basil

½ cup half-and-half

1 Tsp. Vanilla Extract

For top:

Extra Half-and-half or milk

Sugar

Directions:

Preheat the oven to 400 degrees.

In a large bowl stir together flour, 2 Tbsp. Sugar, baking powder, and salt.

Using two knives, cut in butter until mixture resembles coarse crumbs.

Gently toss in strawberries, cherries, and basil.

Make a well in the center of the flour mixture; set aside.

 In a medium bowl stir together eggs, vanilla, and half-and-half.

Add egg mixture to flour mixture all at once.

Using a large spoon gently stir together until just moistened.

Turn dough out onto a generously floured surface.

Knead dough by folding and gently pressing in 5 to 7 times, turning dough a quarter turn after each fold.

Transfer to a lightly floured parchment-lined baking sheet.

Pat or lightly roll dough into a ¾ inch-thick circle.

Cut circle into wedges and brush with additional half-and-half and sprinkle with sugar.

Bake for 16 minutes or until golden.

 Serve warm. Refrigerate leftover scones. Reheat for 15 seconds in the microwave.

Variations:

·         Add chopped pistachios

·         Use dried strawberries instead of cherries

·         Serve with honey butter

Whatever you add, make it fun! Scones have a simple flavor that doesn’t over power and goes great with a cup of tea.

Enjoy!

Love,

The College Cuisiner