Photo by Brent Harewyn
RECIPE BY LISA CURTIS, SWEET SIMONE’S
We love how the floral basil and lemon zest complement the richness of these crumbly buttery scones. Lisa advises to knead the dough gently, so as not to overwork it.
Makes 10 scones
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon kosher salt
5 tablespoons cold, unsalted butter, cubed
½ cup chopped fresh basil leaves
1 heaping teaspoon grated lemon zest
1 cup heavy cream
Preheat oven to 450° and position rack in the middle of the oven. Line a baking sheet with parchment paper.
Pulse the flour, sugar, baking powder and salt in a food processor to combine; add the butter and pulse a few times, until the mixture resembles coarse crumbs. Transfer the mixture to a bowl; fold in the basil and lemon zest. Add the heavy cream and stir with a spatula or spoon until the dough just barely comes together.
Turn the dough onto a lightly floured surface and knead a few times until the dough forms one mass. Gently press the dough into a circle about 1½ inches high; use a biscuit cutter or the top of a glass to cut the scones. Bake, rotating the baking sheet halfway through, until the scones are cooked through and lightly golden brown on top, 14 to 16 minutes. Cool on a wire rack.