Ingredients
16
16 servings
- •3 cups all-purpose flour
- •½ cup white sugar
- •2 ½ teaspoons baking powder
- •½ teaspoon baking soda
- •1 teaspoon salt
- •¾ cup cold unsalted butter, cut into small cubes
- •1 cup buttermilk
- •1 cup chopped fresh strawberries
- •⅓ cup chopped fresh basil
- •2 tablespoons buttermilk
- •1 teaspoon brown sugar, or as needed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter using a pastry blender or fork until mixture resembles coarse crumbs. Pour in 1 cup buttermilk, and stir just until combined. Fold in strawberries and basil.
- Dust a work surface lightly with flour and divide dough in 1/2. Shape each portion into a 3/4-inch-thick circle; cut each into 8 wedges. Place the wedges onto the prepared baking sheet, about 2 inches apart. Brush tops of scones with 2 tablespoons buttermilk and lightly sprinkle with brown sugar.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve warm or at room temperature.
Nutritional Facts
Per 16 servings
- Calories: 197
- Carbohydrate: 26g
- Fat: 9g
- Fiber: 1g
- Protein: 3g
- Sugar: 8g
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