Friday, July 27, 2018

RECIPE - Lemon Basil Scones

by Angie Ouellette-Tower for photo DSCF9364_zpssddtmygc.jpg

Lemon Basil Scones

This title is a little confusing since I used the herb "lemon basil" - I did not combine the two flavors of lemon and regular basil  (although you may substitute regular basil for this recipe).  Lemon basil still has anise undertones like the regular basil that we are all accustomed to using in tomato sauce or Italian cuisine.    These two flavors of lemon and basil are delectable. 

by Angie Ouellette-Tower for photo DSCF9355_zps4zreskrj.jpg

2 tablespoons chopped lemon basil (washed and patted dry)
1/3 cup butter
1 3/4 cups flour
5 tablespoons cream
1 egg
2 1/2 teaspoons baking powder
1/4 cup sugar
lemon rind (a couple teaspoons worth)
2 tablespoons lemon juice
1/2 teaspoon salt
extra granulated sugar for sprinkling on top

Prepare the basil as listed above. In a large mixing bowl, combine the flour, sugar (1/4 cup), lemon rind, baking powder and salt - stir until combined.  Cut the butter into the flour mixture until it is crumbly In a small bowl lightly whisk the egg and cream together.  Add the egg/cream and lemon juice to the dry ingredients and stir. Finally stir in the chopped basil (see top left picture above). Form the dough into a ball with your hands and on a lightly floured surface gently knead/work the dough just until smooth (or until it resembles the picture above on the right).  Roll the dough into a cylindrical shape & cut into 5 equal puck chunks. Form each dough chunk into a square & roll it to about 3/4 inch thickness on a lightly floured surface (repeat for all 5 chunks).  Cut each rolled square dough chunk diagonally to make a triangle shape (see picture below) (this will make a total of 10 scones).

by Angie Ouellette-Tower for photo DSCF9358_zps2gjlr7wh.jpg

Place on a parchment lined cookie sheet and sprinkle (or dredge) each scone with extra sugar (see picture below).

by Angie Ouellette-Tower for photo DSCF9359_zpsbbeivlos.jpg

by Angie Ouellette-Tower for photo DSCF9360_zpsfymnqnj0.jpg

Bake in a preheated 400 degree oven for 10 to 12 minutes (or until desired doneness is achieved) - Be careful NOT to bake too long - then they will be too dry.

by Angie Ouellette-Tower for photo DSCF9361_zpswp6jmja7.jpg

For extra lemony flavor you may drizzle lemon glaze on top of each scone

2 1/2 tablespoons butter (melted and cooled to lukewarm)
1+ cups powdered sugar
Juice from 1/2 lemon

Stir the butter and lemon juice together.  With an electric mixer slowly blend the powdered sugar into the melted butter - only adding 1/2 cup of sugar at a time.  (NOTE: The reason why you only add 1/2 cup of sugar at a time is because you don't want the glaze to become too stiff.). 

With a spoon drizzle some glaze on top of each scone.

by Angie Ouellette-Tower for photo DSCF9363_zpsyfrkzhhr.jpg

Serve plain or with a little jam;  with tea and/or coffee & ENJOY!


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1 comment:

  1. We love scones and these lemon basil scones sound delish. Thank you for sharing at Happiness is Homemade.


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