After a very successful trip to Craigies Farm to ‘Pick My Own’, I decided to use some of my haul of Strawberries to make some Strawberry and Basil Scones. I’m not really sure where I got this combination from but strange as it sounds; it actually works! Basil is a herb that goes really quite well with Strawberries and surprisingly with the sweet dough of a scone. I’ve used my go-to Delia Recipe for the basic Scone Mix, and adapted it a little for the Strawberries and Basil.
Strawberry & Basil Scones (Makes 8 Small Scones)
Ingredients
2-3 tbsp. Buttermilk, plus a little extra for brushing
225g Self-raising flour, plus a little extra for dusting
Pinch of salt
75 g Butter, at room temperature
40 g Golden caster sugar
1 cup of Strawberries, quartered
1 tbsp. chopped Basil
1 Large egg, beaten
Method
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Preheat the oven to 425F / 220C / Gas Mark 7
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Begin by sifting the flour and salt into a bowl, rub the butter lightly into the mixture until it looks like breadcrumbs, then add the sugar.
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Add the Strawberries and Basil and mix well.
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In a jug, beat the egg and 2 tablespoons of the buttermilk together and start to add this to the rest, mixing the dough with a palette knife.
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When it begins to come together, finish off with your hands – it should be soft but not sticky (if the dough seems too dry, add a little more buttermilk, a teaspoon at a time).
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When you have formed the dough into a ball, tip it on to a lightly floured surface and roll it into a circle at least 1 inch (2.5 cm) thick
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Cut out the scones by placing the cutter on the dough and giving it a sharp tap
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Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone.
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Place the scones on the baking tray, brush them lightly with the buttermilk and dust with a little flour.
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Bake on the top shelf of the oven for 14-16 minutes, or until they are well risen and golden brown, then remove them to a wire rack to cool.
