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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 125.2
  • Total Fat: 6.5 g
  • Cholesterol: 16.8 mg
  • Sodium: 116.8 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 2.7 g

View full nutritional breakdown of Basil-Lemon Scone calories by ingredient
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Basil-Lemon Scone

Submitted by: KATIAT325


Number of Servings: 18

Ingredients

    2 cups all-purpose flour
    1/4 cup sugar
    1/4 cup chopped fresh basil
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1/4 teaspoon garlic powder
    1/4 teaspoon lemon zest
    1/2 cup cold unsalted butter, diced
    1/4 cup grated Asiago cheese
    2/3 cup plus 1 tablespoon milk, divided
    2 teaspoons lemon juice
    1 large egg, lightly beaten



Directions

Preheat oven to 400. Stack two baking sheets together, and line
the top sheet with parchment paper (this prevents the bottom of the scones from overbaking). Set aside.
In a large bowl, whisk together the flour, sugar, basil, baking powder, baking soda, salt, garlic powder, and lemon
zest. Using a pastry blender, cut the butter into the flour mixture. (Mixture should resemble coarse crumbs.) Add
the cheese, and toss together until combined.
Add 2/3 cup milk and the lemon juice to the flour mixture. Stir just until the dough comes together, being careful
not to overmix. Transfer the dough to a lightly floured surface, knead gently 4 to 5 times, and then pat or roll
the dough into a 1 1/2-inch-thick circle. Using a 2-inch flower-shaped cutter, cut dough into 12 scones, rerolling as
necessary. Place the scones on the prepared baking sheet.
In a small bowl, lightly beat together the egg and remaining 1 tablespoon milk. Brush the tops of the scones with
egg wash. Bake until scones are pale golden brown and a wooden pick inserted near the middle comes out clean,

12 to 15 minutes. Transfer to a wire rack to cool slightly.



Serving Size: makes about 18 2.5" scones

Number of Servings: 18

Recipe submitted by SparkPeople user KATIAT325.






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