My first taste of a truly delicious scone was in a tiny cafe in Totnes, England. That day I savored Devon cream tea, which is a pot of English tea, warm scones, clotted cream, and freshly-made strawberry jam. I was hooked! I hope you enjoy these sweet and savory scones as much as we do.
Ingredients
- all-purpose flour: 3 cups
- white sugar: 0.5 cup
- ½ teaspoons baking powder: 2 piece
- baking soda: 0.5 tsp
- salt: 1 tsp
- unsalted butter, cut into small cubes: 0.75 cup (cold)
- buttermilk: 1 cup
- fresh strawberries: 1 cup (chopped)
- fresh basil: 0.33333 cup (chopped)
- buttermilk: 2 Tbsp
- brown sugar: 1 tsp (or as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
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Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter using a pastry blender or fork until mixture resembles coarse crumbs. Pour in 1 cup buttermilk, and stir just until combined. Fold in strawberries and basil.
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Dust a work surface lightly with flour and divide dough in 1/2. Shape each portion into a 3/4-inch-thick circle; cut each into 8 wedges. Place the wedges onto the prepared baking sheet, about 2 inches apart. Brush tops of scones with 2 tablespoons buttermilk and lightly sprinkle with brown sugar.
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Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve warm or at room temperature.
