Strawberry Basil Sourdough Scones

Scone Sunday, Week Three. These strawberry basil scones are delicious! The fresh strawberries and basil give them sweet and bright flavors. I used buttermilk in these, and I love the soft texture it gave them. As usual, I put the dough together in the evening and let them sit in the fridge overnight. This lets the butter chill and solidify so they get that nice, flakey scone texture. It also lets the flavor develop and allows the sourdough discard to ferment the scones slightly, which makes them more easily digestible.

Of course, you can bake them right away. My family really enjoyed these, and I'm sure you will too. Give them a try and let me know what you think!

Strawberry Basil Sourdough Scones

Ingredients

• 2 cups all-purpose flour
• ½ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 stick butter, grated
• ½ cup strawberries, diced
• ¼ cup fresh basil, finely sliced
• ½ cup sourdough discard
• 1 egg
• ½ teaspoon vanilla
• 3 tablespoons buttermilk

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Fold in grated butter, strawberries, and basil.
4. In a small bowl, whisk together sourdough discard, egg, vanilla, and buttermilk.
5. Add wet ingredients to dry ingredients and gently mix until just combined.
6. Divide dough into two discs and cut each into wedges.
7. Bake immediately or chill overnight.
8. Bake for 20 minutes, until lightly golden.