These amazing strawberry basil scones are the perfect “grab-n-go” breakfast treat and totally beat those drab ones you buy at the coffee shop!
When it comes to breakfast pastries, a flaky croissant, a glazed danish or a fruity muffin is my go to. I can’t remember the last time I actually ordered a scone or even requested one when I was traveling. I don’t not like them, but there are about 5 other sweets in line that I’d rather gobble up in its place.
That was all before I had a bite of these.
These buttery and flaky scones are a total game changer for me. They are the scone that will make me never want to make another kind of breakfast pastry again. I don’t know if it’s because of the strawberries, the basil or the butter, but I could eat these for every single meal of the day and never get sick of them. And I sort of did the day I made these. One for breakfast, one for lunch and definitely one for dinner. I had to make E take the rest to his colleagues at work so I didn’t do the same thing the following day.
Although I do wish I had one to go with my third cup of coffee this morning. Did I mention it’s barely 9am? It’s going to be one of those days.
Strawberry Basil Scones
Yields about 8 – 10 scones. Recipe adapted from Port and Fin.
Prep time: 10 minutes
Cook time: About 20 minutes
- 2 cups all purpose flour
- 1/2 cup almond meal
- 1 tablespoon baking powder
- 1/3 cup raw brown sugar
- 2 tablespoons pure clove honey
- 2 tablespoons strawberry preserves
- 2/3 – 3/4 cup chopped basil
- 2 1/2 cups chopped strawberries
- 6 tablespoons unsalted butter, cold and cut into pieces
- 2 tablespoons unsweetened applesauce
- 1/2 cup low-fat milk
- 1/4 cup light cream
- Glaze for drizzling (I used this recipe)
- Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper and lightly grease with nonstick cooking spray. In another bowl, toss the strawberries with the brown sugar and set aside.
- In a large bowl, whisk the flour, almond meal and baking powder. Add the butter to the flour mixture and cut it in using a pastry knife until it’s coarse (and resembles sand). Stir in the applesauce, milk, cream, honey, preserves and mix until a soft dough forms. Gently fold in the strawberries and basil and mix just enough to blend (you don’t want the strawberries to bleed or the basil leaves to bruise).
- Using a large spoon, scoop out a heaping spoonful of dough. Using your hands, gently roll the dough together (it’ll be a little crumbly still) and drop onto the parchment paper, leaving an inch or so between each scone.
- Once all have been scooped, place in the oven and bake for about 20 – 24 minutes, or until golden brown. Let cool slightly on the parchment paper and then move to a wire cooling rack.
- Once completely cooled, drizzle with glaze and serve with speckles of strawberries.
Nutritional information per scone:
Fat: 9.7 grams
Carbohydrates: 33.5 grams
Fiber: 1.5 grams
Protein: 4.1 grams
Weight Watchers Points: 6