delicious, fluffy scones that taste like summer with fresh, aromatic basil and juicy, sweet strawberries.
Preheat oven to 400°. In a small bowl or cup, mix together ingredients for flax eggs. Set aside for a few minutes to thicken.
In a large bowl, mix together dry ingredients (flour, sugar, baking powder, salt). Cut in cold butter, until the mixture resembles breadcrumbs. See note*
Add basil and strawberries. Mix until evenly distributed and strawberries are coated with flour. Into the small bowl of flax eggs, add milk and mix together.
Make a well in the center of your flour mixture. Pour in flax egg + milk mix and stir until every is moistened. The dough will be very wet! See note*
Turn the dough out onto a parchment covered baking sheet. See note*
Pat the dough into a circle about 1" thick. Using a knife, cut the dough circle into 8 wedges. Flouring the edge of the knife will keep it from sticking.
Brush tops of scones will a little milk, then pop the tray into the freezer for about 15 minutes. Chilling the dough down here will result in fluffier scones! See note*
Bake scones for 30 minutes. Remove scones from oven, and with a knife, recut along the cuts made before baking. Pull scones slightly apart, then place back in the oven for another 5 - 10 minutes, until the sides of the scones are firm, and bottoms slightly browned.
Best served fresh with butter!
Leftovers should be refrigerated, since the strawberries will remain very moist. Best within 3 days.
-"Cutting in butter" just means to incorporate butter and flour together so it is mixed, but you still have itty tiny bits of butter throughout the mixture. You can use a fork, your hands, a pastry blender, or a food processor. Also, the colder you can keep your butter, the better! It gives you a much fluffier and better rising scone or biscuit. I like to chop my butter up into small chunks (about 1/2") before I cut it into the flour. It's less mixing, and your butter stays colder.
-For especially sticky doughs and batters, I love using a silicone spatular rather than the traditional wooden spoon. It helps you shape your dough and get all the bits out of the bowl without making a huge mess.
-Parchment or a silicone baking mat is needed for this sticky dough!
-You can skip the freezer step, but the scones will not rise as well.