It never ceases to amaze me how the simplest of ingredients can make such fantastic creations.
Baking is such a joy and a pleasure. When I am feeling down or have had a lot of focus on planning and problem solving, I reach for the baking ingredients stocked in the pantry. Having the basics on hand makes it so much easier to whip something up and be creative. Creativity in the kitchen is always a great way to balance the scheduling and structure of everyday life.
After some time of measuring, mixing, kneading, and baking, the stresses of the day seem to drift away and plans all seem to fall into place.
I made up this scone recipe some time ago and always seem to return back to making them. The basic ingredients are generally hanging around the house and as a bonus they are really delicious. The lemon brightens up the flavour of the blueberries and the basil is a fresh, crisp, and sweet unexpected addition to the mix.
Ironically they have become close to a staple recipe so I actually sort of forgot about it. Can you believe that? I know!
I love this recipe as it is really easy to put together. Plus it is fancy enough for a weekend brunch (and is princess approved). Apparently ‘Pinkies Up’ eating etiquette is a requirement when indulging in these beauties. Anything less than fabulous would not pass the harsh criticism of a pretend princess. No worries, I am not afraid of the princess , however when the Queen of Hearts costume shows up all bets are off. Nothing gets by her.
The end result is a fun way to enjoy scones and a quick option for those breakfast moments when you are not sure what you should make with limited time. If you are lucky there might be some leftovers to enjoy as a midday snack during a slow afternoon. Slow afternoon? Very rare in this household, but the hope for it is always in the back of my mind. Maybe one day?
So Pinkies Up and enjoy some great scones that will at least make you stop and appreciate the little things for a moment or two.
Blueberry Basil Scones
Basil brings a fresh twist to a timeless scone classic recipe.
- Blueberry Basil Scones
- 2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 6 Tbsp butter, cold
- 1 cup fresh or frozen blueberries
- 2 lemons, zested & juiced
- 2 Tbsp fresh basil, chopped
- 1 cup + 2 Tbsp heavy cream
- 2 cups icing sugar
- Preheat oven to 400 degrees. Prepare baking sheets by lining them with parchment paper.
- In a large bowl sift together the flour, baking powder, salt and sugar. Cut in 5 Tbsp of butter into chunks and blend it into the flour mixture with a pastry cutter until it forms coarse crumbs. Fold in the blueberries, 1/2 the lemon zest and chopped basil. Make a well in the centre of the mixture and pour in the heavy cream. Fold everything together until just combined without over working the dough.
- Divide the dough in half and press one half into a circle shape on a lightly floured surface until the thickness is about 1/2 an inch. Cut the dough across the circle 4 times to make 8 equal triangle shapes. Place the cut pieces on the prepared baking sheet. Repeat with the 2nd half of the dough. Brush the tops with the remaining 2 Tbsp of heavy cream.
- Bake for approximately 15-20 minutes or until golden brown. Remove from oven and let cool slightly on wire rack.
- While the scones are baking, prepare a lemon glaze by combining the juice from both lemons with the icing sugar in a medium saucepan. Over medium heat stir the mixture until the icing sugar has dissolved. Add in the remaining 1 Tsp of butter and remaining lemon zest. Whisk the glaze until it is smooth and does not have any lumps. Remove from heat a drizzle over the tops of the slightly cooled scones and serve.