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These basil buttermilk scones are a delicious summer treat! Originally featured in the summer edition of This Inspired Life Magazine, don't miss out on this fresh and easy recipe!
It's best to serve your basil buttermilk scones with macerated ripe strawberries and dollops of lightly whipped cream, which creates the perfect summer treat for high tea or an afternoon snack with your best friend. They're travel-friendly, so take them on your next picnic or road trip.
With their soft, light, and crumbly texture, the scones are elevated by the herbaceous hint of basil and the sweet taste of summer-ripe strawberries
Basil Buttermilk Scones with Macerated Strawberries
Serves 9–10
Ingredients
2 ⅓ cups self-rising flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ cup plus 2 tablespoons granulated sugar, divided
½ cup cold unsalted butter, cubed
½ cup cold buttermilk
1 large egg, beaten
1 ½ teaspoons vanilla extract, divided
4 tablespoons large fresh basil, sliced into thin strips
Dash of salt
¾ pound fresh strawberries, hulled, quartered
1 teaspoon vanilla bean paste
1 cup plus 1 tablespoon heavy cream, divided
2 tablespoons confectioners’ sugar
Garnish: fresh baby basil leaves
Directions
1. Line a baking sheet with parchment paper. In a large bowl, sift together flour, baking powder, and baking soda. Add ¼ cup sugar, stirring until combined.
2. Add cold butter, tossing to coat. Using your fingertips, rub butter into flour mixture until mixture resembles coarse sand but there are still larger bits of butter.
3. Make a well in center, and add cold buttermilk, egg, 1 teaspoon vanilla extract, and sliced basil. Using a spoon, folk mixture until just combined.
4. Turn dough out onto a lightly floured surface. Using lightly floured hands, knead dough until it just comes together, 2 or 3 times. Pat dough into ¼-inch thickness, and using a 2 2 ½-inch round cutter, cut into circles, and place on prepared pan with dough touching. Freeze for 20 minutes. Preheat oven to 375°F.
5. In a medium bowl, toss together cut strawberries, vanilla bean paste, and remaining 2 tablespoons of sugar until combined. Let stand for 30 minutes.
6. Brush tops of scones with heavy cream. Bake until set and tops are golden brown, 15–18 minutes. Let cool completely.
7. In a stand mixer using the whisk attachment, whisk heavy cream until just combined and soft. Add confectioners’ sugar and vanilla, and whip until soft peaks form. Refrigerate until ready to use.
8. Slice scones in half. Spoon whipped cream and bottom halves, and distribute macerate strawberries over top. Garnish with fresh basil leaves.