Cheesy and herby, these tender basil and aged cheddar scones the perfect companion to soups, salads or a even just pat of salted butter.
If your basil plant is producing faster than you can use it, these savoury scones are the perfect solution. Bake a batch while fresh basil is at its peak, then freeze a few for an easy breakfast or afternoon snack that delivers a little taste of summer any time of year.
Ingredients for Basil and Aged Cheddar Scones
2 1/4 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 cup cold butter, cubed
1 cup roughly chopped fresh basil
4 ounces grated aged cheddar cheese (about 1 cup)
1 cup buttermilk
Directions for Basil and Aged Cheddar Scones
Preheat the oven to 425°F.
Hand method: In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut the butter in until it’s the size of peas. Chop the basil finely and stir into the flour mixture to evenly distribute.
Food processor method: In the bowl of a food processor fitted with a steel blade, combine the flour, sugar, baking powder, baking soda and salt with a few pulses. Add the basil. Pulse in 2-second bursts until the basil is chopped and evenly distributed. Add the butter and pulse until it’s about the size of peas. Transfer the flour mixture to a large bowl.
Add the cheese and toss to evenly distribute. Add the buttermilk and stir until the dough forms a ball. Knead the dough on a floured surface until it just comes together. Roll into a round about 10″ wide and 3⁄4″ thick. Cut into 12 wedges. Place on an ungreased baking sheet about 2″ apart and bake for 12 to 15 minutes, or until golden. Serve immediately.
Note: Scones can be stored in an airtight container for up to 3 days but are really best within a few hours of baking. To reheat, split in half and pop under the broiler. Serve with butter.
Tip: If you don’t have buttermilk on hand, sour your own. Place 1 tablespoon of lemon juice or white vinegar in a measuring cup. Fill to the 1-cup mark with milk and let sit for 10 minutes. Stir and use immediately.
Freezing Instructions: Cool scones completely, then transfer to a freezer-safe bag or airtight container, separating layers with parchment paper if stacking. Freeze for up to 3 months. To serve, thaw at room temperature or warm from frozen in a 325°F oven for 10 to 15 min, until heated through. Split and butter before serving for the best texture.
Excerpted with permission from The Messy Baker by Charmian Christie (c) 2014. Published by HarperCollins Canada. All rights reserved.
