I remember discovering it and wanting to put it in EVERYTHING. Salads, pastas, soups, rice dishes, with meats, poultry, and even, desserts…. And I did.

These days, basil in desserts isn’t uncommon, but at the time, it really was something new.

It’s been a while since I’ve come up with a sweet basil treat, so it was definitely time for a new basil dessert and that’s where these scones come in.

Lemon and basil is one of my favorite combinations, and with the addition of fresh spring berries, these scones are elevated to another level.

They are made the same way you would make normal scones, but I add the berries after I knead the dough a bit so that it holds up.

I recommend patting the berries dry so that they can be incorporated into the dough without watering it down.

I start off with two cups of flour in the dough and by the time they are ready to bake, have added another 1/2 a cup or so during the kneading process. The berries require the addition of more flour, but just enough to hold them together.

Once you have rolled out the dough into a rectangular shape (or circular, as I did), cut them up into your desired shape pieces. I got about 20 medium scones that were 1/2 inch thick out of this batch.

Bake them up, and once they have cooled, dip the tops into the lemon glaze and allow to set. The glaze gives them a bit of extra sweetness along with tartness that really complements the basil and the berries. Once you try them, you will definitely be craving them time and time again!

Basil Berry Scones with Lemon Glaze
Makes about 20-22 Scones

2 cups Flour + 1/2 cup
1 tbsp + 1 tsp Baking Powder
1 tsp Salt
1/2 cup Sugar
1/4 cup Basil, chopped (about 1 heaping tbsp)
6 tbsp Butter, cubed
3/4 cup Cream
1 Egg
1 tsp Vanilla
1 cup Mixed Berries
2 tbsp Lemon Juice
1 cup Powdered Sugar

Preheat oven to 400 degrees Fahrenheit.

Whisk together the 2 cups of flour, baking powder, salt, sugar, and basil.

Add cold butter cut into small cubes to the flour and combine until it forms a coarse meal.

Whisk together the cream, egg, and vanilla.

Pour the cream over the flour mixture and stir until combined and it starts to form a dough.

Flour a smooth surface generously.

Knead the dough adding flour as needed.

Roll out to about a half inch thickness and spread the berries over the top.

Knead the berries into the dough, adding flour as needed.

Roll out into a rectangular shape about 1/4 to 1/2 inch thickness and cut into about 20-22 pieces.

Bake for about 10-12 minutes, until the tops begin to brown slightly.

Meanwhile, whisk together the lemon juice and powdered sugar. I like to heat the glaze over a double boiler to make it come together better and develop the flavor.

Dip the top of the cooled scones in the glaze and allow to set.

Serve with a cup of tea, cream, and berry preserves and enjoy!