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)
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
Preheat the oven to 425F / 220C / Gas Mark 7
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.
Add the Strawberries and Basil and mix well.
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.
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).
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
Cut out the scones by placing the cutter on the dough and giving it a sharp tap
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.
Place the scones on the baking tray, brush them lightly with the buttermilk and dust with a little flour.
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.