For the August SAGBUTT gathering the Wenches contributed lemon basil scones, made with basil picked fresh from our garden.
Lemon Basil Scones
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup sugar
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- zest of 1 large lemon
- 5 Tbsp butter, cold and cut into small cubes OR 5 Tbsp vegetable oil (I used oil)
- 1 to 1 1/2 Tbsp lemon juice
- generous 1/4 cup basil leaves, sliced thinly (stack leaves together, roll up, and snip with kitchen shears)
- 1/2 cup + 1 Tbsp milk (can substitute cream or half and half)
- raw or granular sugar for sprinkling
Preheat oven to 375*F.
Blend together flour, baking powder, sugar, baking soda, salt, lemon zest, and basil.
Cut in butter until the texture resembles a course meal. Alternately, you can use a food processor to do this. Just pulse until you get pea-sized lumps.
Mix together lemon juice and milk and add to the scone mixture. Combine until dough just comes together. Do not over-mix -- dough will get stretchy and scone texture will be soft and spongy.
On a lightly floured surface, shape dough into a disc shape about 8 inches in diameter, leaving the center slightly higher.
Using a pizza cutter, slice the disc into 8 pieces like a pizza.
Place scones on a parchment paper-lined baking sheet.
NOTE: If you use vegetable oil instead of butter, you can treat the scone batter like drop cookie dough -- simply take a large spoonful and drop it on the parchment paper-lined baking sheet. I usually get 10 to 12 scones this way.
Brush with remaining tablespoon of milk and sprinkle tops lightly with sugar.
Bake for about 20 minutes or until lightly golden on top.