It's royal wedding season, and I've found myself with the strangest craving for scones to go with my builder's tea. There are limitless options for flavors, but I decided to work with what we have (mostly because I'm too lazy to run to the store.) We've had some fairly robust basil growth thanks to the Texas sun. We always have blueberries in the produce drawer. I don't keep buttermilk in my refrigerator, but lemon juice and milk is a fantastic workaround. And thus, lemon basil blueberry scones were born. We ate ours with butter and fresh blueberries, but they would also pair well with clotted cream and jam. You know, tradition and all that.
Lemon Basil Blueberry Scones
Ingredients:
3 cups
all purpose flour
1/3 cup
turbinado sugar (or cane sugar)
1 tsp
salt
1/2 Tbsp
baking powder
1/2 Tbsp
baking soda
1 cup
milk
2 Tbsp
lemon juice
zest of 1 lemon
12 Tbsp
cold butter (1.5 sticks)
1/2 cup
blueberries
1/4 cup
fresh basil leaves
Directions:
1.
Add lemon zest and lemon juice to the milk. Let it sit on the counter for about 30 minutes to let it curdle.
2.
Preheat oven to 400 degrees Fahrenheit.
3.
Stir together the flour, sugar, salt, baking powder, and baking soda.
4.
Cut in cold butter until the mixture resembles coarse crumbs.
5.
Add in the lemon milk mixture. Stir until just combined. (Note: I do steps 3 through 5 in the food processor to save time.)
6.
Roll up the basil leaves and slice thinly. Add the basil chiffonade and the blueberries to the dough and stir gently until they're distributed evenly.
7.
Roll out half the dough onto a floured cutting board to form a 3/4 inch round. Cut into eight pie slices and set them on a greased cooking sheet. Repeat with the other half of the dough.
8.
Bake scones for ~15 minutes or until tops are golden.
9.
Remove scones from oven and let them sit on a cooling rack for 15 minutes. Serve warm.
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