Aah, strawberries, how I could feast upon them all day long. Sadly the strawberry season is so fleeting – coming into season at the start of June, and on the wane come mid August, so I try and pack in as many as I can into summer! This strawberry and basil scones recipe is a great way to enjoy this summer glut!
Fresh local strawberries are so cheap and delicious right now, and my local shop packs it shelves with punnets and punnets of the things. If you go in at the right time in the evening you can come away with a punnet for just a pound.
I picked up a punnet on Sunday at such a price, and my mind immediately turned to strawberry scones. I generally have all the ingredients to hand for making scones, and scones are a fairly easy bake, without the need for any equipment (perfect if you’re cooking with toddlers too, like I was!).
As I returned from the shop and was putting the key in my door I caught a glimpse of the basil growing in our window box, and thought what a great addition to a strawberry scone! Behold strawberry and basil scones!
If you’ve got some strawberries left over then I’ve got a two-for-one for you here, as I’m also sharing a tasty strawberry butter recipe that’s ready in minutes. The butter really complements the strawberry and basil scones really well so I’d very much recommend you make both if possible! If not then don’t worry, the scones are just as tasty without!
Strawberry and Basil Scones Recipe
adapted from Heat Oven to 350
Strawberry and Basil Scones Recope
- 350 g self-raising flour sifted (plus extra for kneading)
- 220 g unsalted butter at room temperature
- 60 g granulated sugar
- 2 eggs
- 110 ml milk
- 175 g fresh strawberries hulled and roughly chopped
- 2 tablespoons of fresh basil - roughly chopped
- 1/2 teaspoon salt
- Pinch of black pepper
- Oats and sugar to sprinkle on top
Preheat your oven to 200°C.
To a large bowl add your sifted flour, sugar, salt and pepper, and stir well.
Cut your butter into small cubes, add to the bowl of dry ingredients. Using your hands rub the butter in until you’ve got a coarse mix, without any large lumps of butter.
Add your strawberries and basil, and mix gently.
In a separate bowl, beat your two eggs and add the milk.
Make a well in the flour/strawberry mix and pour the egg/milk mix in. Gently mix with a large spoon until the mixture is combined.
Flour your work surface and turn your dough out on to it. Gently knead your dough a few times.
Transfer to a greaseproof paper lined baking tray and shape into a circle, about 2cm thick.
Brush with milk, and sprinkle a light dusting of oats and sugar on top.
Slice into eight sections, and place in the oven for about 20 minutes or so until golden brown. Keep an eye on it from the 15 minute mark onwards.
The basil isn’t overpowering – just enough to give the scones a little flavour, and is surprisingly savoury making it a good breakfast scone.
If you’re after a little sweetness then I made strawberry butter from the leftover strawberries, which really transforms the scones into a lightly sweetened treat!
Strawberry Butter Recipe
via Martha Stewart
1 pack of unsalted butter (250g) (at room temperature)
35g icing sugar
1/4 teaspoon salt
90g strawberries (hulled and roughly chopped)
Using an hand mixer mix together the butter, icing sugar and salt. It’s quite messy so go at a low speed! This could take a couple of minutes depending on how soft your butter is.
Add your strawberries, and mix again, until the strawberries are combined. Serve on the toasted strawberry and basil scones, regular scones, or toast, or however your fancy takes you.
I thought it would be fun to cut the butter into heart shapes but you can skip this step!
The butter can be frozen, and will last up to 2 months in the freezer. I’ve lost count of how many hearts I have in the freezer right now!
Enjoy your strawberry and basil scones! What are your favourite strawberry recipes?