Sweet, ripe strawberries are baked into tender, flaky scones. These Strawberry Basil Scones are perfect for afternoon tea or a spring dessert.
It’s SRC REVEAL DAY for group D. I love love LOVE SRC!
For those that don’t know, SRC (Secret Recipe Club) is a group of extremely talented bloggers, chefs, and food-thousiasts like myself. Once a month, we sign up to participate and once a month we’re assigned a fellow blogger in our group. Once we have found and created or re-created a recipe on the blog we are assigned, we create a post telling everyone about our assigned blogger, their blog, and the chosen recipe on our specified group reveal date. I’m not explaining it all that well. So, you’d better head on over to their website and read about it yourself. It’s awesome and I’ve found some really wonderful blogs to follow and be inspired by.
Like this one!
This month I was assigned Amy’s blog The Fearless Homemaker. She has so much information, ideas, DIY, you name it! It’s probably on there. And boy does she has a serious selection of recipes. There were almost too many to choose from!
Born in Boston but has lived in the south 15+ years, Amy is like the reverse of me. I was born in the south and live in a big city. She was born in the city and now lives in the south. I know what she means about the charm of south really being…well…charming! I hope to move back there some day when I retire.
Amy has delicious appetizers like Arugula, Caramelized Onion and Goat Cheese Flatbread Pizza, tasty libations such as Spiced Hibiscus-Ginger Tea, and fabulous desserts like Cherry Pinwheel Danish. I spent hours upon hours trying to figure out what ONE recipe I was going to make.
That is until I stumbled up on these Strawberry Scones. Strawberries are in season and I just couldn’t wait for an excuse to purchase a package and make something with them. And these scones were screaming, “MAKE ME NOW!” And, well, I couldn’t resist.
Just look at how pretty they are! They even obtained S’s seal of approval. If the hubs likes it, it must be good! I have a sneaking suspicion that these babies aren’t going to make it to work tomorrow. I think I’ll probably keep them here so we can nibble on them. That’s how deliciously good these scones truly are.
Of course, I changed it up a bit with some of our more cholesterol friendly ingredients. Oh, and I also added some chopped basil. I was thinking mint, but the basil was just begging to be paired with the strawberries in these tender, flaky, deliciously good scones. It’s just a slight hint of basil flavor, but it really does enhance the sweet taste of the strawberries.
So, if you want to join in on the fun and make something delicious from Amy’s blog, The Fearless Homemaker, then please head on over to SRC and sign up to be a member. I’d also suggest you follow Amy on Facebook, Pinterest, Twitter, and Instagram to see what else she’s cooking up.
- 1/4 cup egg substitute
- 1/3 cup nonfat yogurt
- 1/2 cup fat free half and half
- 1/4 cup sugar
- 2 2/3 cup unbleached, all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1 1/2 cups chopped strawberries
- 1 1/2 tablespoons chopped, fresh basil
- Preheat oven to 350 F.
- Combine the egg substitute, yogurt, half and half, and sugar in a small mixing bowl. Stir with a whisk to combine.
- Combine the flour, sugar, baking powder and salt in a large mixing bowl. Stir with a whisk to combine. Using a pastry blender or two knives, cut the butter into the flour mixture until a coarse meal forms.
- Making a well in the center, pour the egg mixture into the flour mixture. Top with half of the strawberries and all of the basil and gently stir to combine. As the mixture comes together, add the remaining strawberries and fold them in to the mixture.
- Turn the dough out onto a floured surface and knead a few times to make sure all the flour is incorporated. Allow to rest 5 minutes.
- Cut the dough into wedges and place on a baking sheet covered with a silpat or aluminum foil coated with cooking spray. Bake at 350 for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting the wedges again and serving with butter and jam or cool completely and top with macerated strawberries and whipped cream.
An A Kitchen Hoor’s Adventures recipe inspired by The Fearless Homemaker