- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 5 tablespoons cold, unsalted butter, cubed
- ½ cup chopped fresh basil leaves
- 1 heaping teaspoon grated lemon zest
- 1 cup heavy cream
Preheat oven to 450° and position rack in the middle of the oven. Line a baking sheet with parchment paper.
Pulse the flour, sugar, baking powder and salt in a food processor to combine; add the butter and pulse a few times, until the mixture resembles coarse crumbs. Transfer the mixture to a bowl; fold in the basil and lemon zest. Add the heavy cream and stir with a spatula or spoon until the dough just barely comes together.
Turn the dough onto a lightly floured surface and knead a few times until the dough forms one mass. Gently press the dough into a circle about 1½ inches high; use a biscuit cutter or the top of a glass to cut the scones. Bake, rotating the baking sheet halfway through, until the scones are cooked through and lightly golden brown on top, 14 to 16 minutes. Cool on a wire rack.
RECIPE BY LISA CURTIS, SWEET SIMONE’S