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Strawberry and Basil Scones Recope

This strawberry and basil scone recipe is a light and delicious surprisingly savoury treat - the basil isn't overpowering and adds a delicate flavour.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 slices

Ingredients

  • 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

Instructions

  1. Preheat your oven to 200°C.
  2. To a large bowl add your sifted flour, sugar, salt and pepper, and stir well.
  3. 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.
  4. Add your strawberries and basil, and mix gently.
  5. In a separate bowl, beat your two eggs and add the milk.
  6. 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.
  7. Flour your work surface and turn your dough out on to it. Gently knead your dough a few times.
  8. Transfer to a greaseproof paper lined baking tray and shape into a circle, about 2cm thick.
  9. Brush with milk, and sprinkle a light dusting of oats and sugar on top.
  10. 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.