Mix up these savory scones fragrant with fresh basil for brunch, or for a substantial late-afternoon snack with wine, charcuterie, and olives. We riffed on Midwest Living’s Cheddar-Basil Mini Scones for this recipe.
Game plan: These are best warm. Make them up to 3 days ahead, then cool and pack the scones in an airtight container and store in the fridge. Just before serving, arrange them on a baking sheet and pop them into a 350°F oven until heated through, about 20 minutes.