Lemon-Basil Scones – TeaTime Magazine




Lemon-Basil Scones

Savor the lively and fresh tastes of lemon and basil in this gluten-free scone.

Lemon-Basil Scones

  • 2 cups gluten-free all-purpose flour, such as Pillsbury Multi-Purpose Gluten Free Flour Blend
  • ⅓ cup plus 1 teaspoon granulated sugar, divided
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into pieces
  • ¼ cup finely chopped fresh basil
  • 1 tablespoon fresh lemon zest
  • 1 cup plus 3 tablespoons cold heavy whipping cream, divided
  • ¼ teaspoon lemon extract
  • ¼ teaspoon vanilla extract
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, ⅓ cup sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add basil and lemon zest, stirring to combine.
  4. In a liquid-measuring cup, combine 1 cup plus 2 tablespoons cream, lemon extract, and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a 1-inch thickness. Using a fluted 2¼-inch round cutter, cut 10 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
  6. Brush tops of scones with remaining 1 tablespoon cream. Sprinkle remaining 1 teaspoon sugar on tops of scones.
  7. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes.
  8. Serve warm.

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Ricotta Cream

  • ½ cup cold heavy whipping cream
  • ¼ cup ricotta cheese
  • 2 tablespoons confectioners’ sugar
  1. In a small mixing bowl, beat cream at high speed with a mixer until medium peaks form. Gradually add ricotta cheese and confectioners’ sugar, beating at low speed until combined and desired consistency is achieved.
  2. Cover, and refrigerate until needed, up to 3 days.

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Lemon Basil Scones TeaTime Magazine



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