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Strawberry Basil Scones

Make your mornings a bit sweeter with these strawberry basil scones! These moist, buttery scones are filled with juicy strawberries and fresh basil, as is the festive pink icing on top. Cut them into heart shapes and they're the perfect gift for mom this Mother's Day!
Prep Time15 minutes
Cook Time20 minutes
Inactive Time20 minutes
Total Time55 minutes
Servings: 6 scones
Author: Abigail Bingham

Ingredients

For the strawberry basil syrup:

  • ⅓ cup granulated sugar
  • ¾ cup strawberries chopped
  • 3-4 sprigs fresh basil

For the scones:

  • 2 ½ cups flour
  • 4 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter cold cubed
  • ⅔ cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup strawberries chopped
  • 1 handful fresh basil chopped
  • remaining strawberry basil syrup optional

For the icing:

  • ½ cup powdered sugar
  • 1 tablespoon milk
  • 2 tablespoon strawberry basil syrup

Instructions

For the strawberry basil syrup:

  • In a small pot, heat the strawberries, basil, and sugar on medium heat until sugar dissolves and the strawberries reduce. Stir occasionally for about 10 minutes - the strawberries should get mushy in the syrup.
  • Drain the syrup into a bowl through a fine mesh sieve. Let the syrup cool while you make the scones.

For the scones:

  • Prepare a large baking sheet with parchment paper and set aside.
  • Whisk together the flour, sugar, baking powder and salt in a large bowl.
  • With a pastry cutter or fork, cut in the butter until fully incorporated. The mixture should resemble wet sand.
  • In a separate bowl, whisk together the milk, egg, and vanilla extract. Optional: add 2-3 tablespoons of the strawberry basil syrup for even more flavor.
  • Pour the wet ingredients over the dry, mixing until just barely combined. Your mixture should be rough at this stage.
  • Add in the chopped strawberries and basil and mix into the dough roughly.
  • Move the dough to a floured surface and gently knead the dough for a few minutes into a rough ball.
  • Form the dough into a flattened circle and cut 6-8 wedges, placing them slightly apart on your prepared baking sheet. Optional: use a heart shaped cookie cutter to cut out your scones.
  • Chill scones in the fridge while you preheat your oven to 400ºF.
  • When the oven is preheated, brush the tops of the scones lightly with milk and sprinkle with white and brown sugar.
  • Bake for 20 minutes or until golden brown and risen slightly.
  • Let scones cool for a few minutes before icing.

For the icing:

  • Mix powdered sugar, milk, and strawberry basil syrup in a small bowl until combined. You can add more milk if the icing is too thick, or more powdered sugar if it's too thin for your liking.
  • When the scones are almost room temperature, pour the icing over them and serve!

Notes

  • Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
  • Don't skip the chill time. Keeping your butter cold (and the scones in general) is the key to making them super moist and buttery, so don't skip the chill time!