Wednesday, June 19, 2013

Strawberry Basil Scones with Lemon Balsamic Glaze

So if you tried my recipe for strawberry pound cake with basil whipped cream, you know how awesome the unusual combination of strawberries and basil is. When we made scones in baking class last week and I wanted to do an original variation on them, that was the combination I first thought of. I wasn't sure if the flavors would still work well together after the basil was actually cooked, but they turned out great, and the unique glaze which everyone was pretty skeptical about made them even more fabulous. Perfect combination of sweet, savory, and tangy, wrapped up in a scrumptiously soft, flaky scone. One of my chefs said they were "totally awesome."

The Recipe:
  • 13 oz. pastry flour (about 2 1/2 cups, if you don't have a scale -- all-purpose flour will work as well)
  • 1 tsp. salt
  • 1/2 oz. baking powder
  • 1 1/2 oz. sugar
  • 6 oz. butter (cubed, cold)
  • 1 whole egg + 2 egg yolks
  • 8 fl. oz. heavy cream
  • 5 oz. fresh strawberries, roughly chopped
  • 2 oz. fresh basil, finely shredded

Sift together the dry ingredients and put in a stand mixer with a paddle attachment. Add butter and mix on medium-low speed until the mixture resembles a coarse meal. Whisk together the eggs and cream and add to butter/flour mixture. Mix just until the liquid is incorporated and the dough pulls together. Add strawberries and basil and mix briefly. Line a sheet pan with parchment paper, and pat the dough into a rectangular shape on the parchment about 1 inch thick. Cover with plastic and chill until firm, at least one hour. Cut the dough into the desired shape and place on a fresh piece of parchment paper on a sheet pan. Brush the scones with additional heavy cream or egg wash. Bake at 400° for 15 minutes or until golden brown and scones bounce back quickly when pressed. Cool the scones on the pan for 5 minutes, then on racks till completely cooled. (Make sure to eat one fresh out of the oven.)

For the Glaze:
  • 1 c. powdered sugar
  • juice of 1 lemon
  • 1-2 T. balsamic vinegar

In a small bowl, whisk together powdered sugar and lemon juice. Add enough balsamic vinegar until the glaze is of a consistency to drizzle but not run. Drizzle onto the scones and allow to set completely before serving.


*Makes approximately 20 scones.

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