Strawberry Scones with Basil Butter and Jams
I wanted to do something special for some Moms in my life. I wanted it to be something simple but impressive and tasty. When I first made this recipe, I was skeptical if it would even turn out well because the dough was very sticky. I ended up using an ice cream scoop, scooping the dough, freezing it, and then baking the scones off fresh the same morning I gifted them.
Here were the remarks from the recipients, “Those scones were next level. I ate them all myself”. “I’m not generally a scones person but this has turned me onto them. I don’t think anyone else’s scones will compare.” “I made sure to save 2 for the next day, they were so good”. “These are adorable, you outdid yourself with the butter and jams”.
I love getting positive feedback, it helps me to keep doing what I love to do. I cannot take credit for the scone recipe, but I will share it below and also share the recipes on how I made the basil butter and jams.
Next time you want to give am impressive gift from the heart, create a scones box because these were definitely worth gossiping about!
Strawberry Scones with Basil Butter and Jams
Yield: 12 scones
INGREDIENTS:
Scones
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
8 tablespoons unsalted butter, very cold
1/2 cup sour cream
2 tablespoons milk
1 heaping cup strawberries, small dice
1 large egg
Basil Butter
1/2 cup butter (1 stick), very soft at room temp.
6 basil leaves, chopped
Jams
1/2 cup raspberry jam
1 tsp rose water
1/2 cup peach jam
Edible rose petals, garnish (optional)
DIRECTIONS:
1. In a food processor, pulse together the dry ingredients.
2. Add in the cold butter and pulse until pea-size balls form.
3. In a small bowl, whisk the sour cream, milk and egg until smooth. Add into food processor and pulse until combined. Pour the dough into a bowl. Add in strawberries and mix well.
4. Using an ice scream scoop, scoop out the scone dough and place onto a parchment lined baking sheet. At this point, you can freeze the dough in individualized portions and bake as needed. Alternatively, if you would like to bake right away, place in the fridge for a minimum of 30 minutes before baking.
5. Bake in a 400 degree oven for 15 minutes until golden.
6. Meanwhile, in a small bowl, mix together the butter and basil. You can form a log and wrap in saran wrap and place in fridge or you can put in a small container.
7. In a separate small bowl, mix together the raspberry jam with the rose water. When serving, put one spoonful of the raspberry jam on one side of the bowl and a spoonful of the peach jam on the opposite side of the serving bowl. Sprinkle with rose petals.
8. Serve scones with butter and jam. Enjoy!
** To create boxes, line box with tissue, place scones inside. Place small containers of the butter and jams inside the box. Make labels (optional). Tie with nice ribbon or string.
*** Recipe adapted from @somethewiser
