Basil and Mozzarella Scones
Adapted from Midwest Living
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.
- 3 cups unbleached all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 6 ounces low-moisture mozzarella cheese, shredded (about 1 1/2 cups)
- 2/3 cup fresh basil leaves, coarsely chopped
- 1 3/4 cups heavy cream
- 1 large egg, lightly beaten
1Heat the oven to 450°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside.
2Take a large bowl and add the measured flour, sugar, baking powder, and salt. Use a whisk to combine and break up any lumps.
3Add the mozzarella and basil. Stir to make sure everything is well combined.
4Meanwhile, combine 1 1/2 cups of the heavy cream and the beaten egg in a small bowl. Pour this into the flour mixture all at once and stir quickly with a wooden spoon or rubber spatula until most of the flour is moistened (it’s fine if there are small pockets of unincorporated flour—the less you work the dough at this point the more tender your finished scones will be).
5Dump the dough onto a well-floured work surface. Knead gently until you achieve a fairly cohesive dough, no more than 12 strokes.
6With a sharp knife or pastry cutter, divide the dough into 2 pieces; quickly shape into 2 balls. Pat each ball into a 6-inch circle. Cut each into 8 wedges. Transfer to the parchment-lined baking sheet. Brush the tops with the remaining 1/4 cup of heavy cream.
7Bake until golden, 12 to 14 minutes. Remove the scones to a cooling rack. Serve warm.
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