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BASIL SOUR CREAM
SCONES WITH MACERATED
STRAWBERRIES
Makes 9 to 10 scones
These basil scones are the perfect
accompaniment to lightly whipped cream and
sweet, juicy macerated strawberries. The sour
cream scones are light, soft, and crumbly on butter, about the size of a walnut half, still
the inside with that crunchy exterior, elevated visible. Make a well in center, and add cold
by the hint of herbaceous basil leaves. sour cream, egg, 1 teaspoon (4 grams)
Macerating the strawberries releases the vanilla extract, and sliced basil. Using a
strawberry juices, intensifying their flavor and spoon, fold mixture until just combined.
providing a beautiful pairing to the scones. (Dough will look extremely shaggy.)
3. Turn out dough onto a lightly floured
2⅓ cups (292 grams) self-rising flour surface. Using lightly floured hands, gently
2 teaspoons (10 grams) baking powder knead until dough just comes together,
¼ teaspoon (1.25 grams) baking soda 2 or 3 times. (Don’t knead too much,
¼ cup (50 grams) plus 2 tablespoons as dough will become tough.) Pat or roll
(24 grams) granulated sugar, divided dough to 3⁄4-inch thickness. Using a
½ cup (113 grams) cold unsalted butter, 21⁄3-inch round cutter, cut dough, and
cubed place, touching, on prepared pan. (Having
⅔ cup (160 grams) cold sour cream the scones touching helps them rise).
1 large egg (50 grams), beaten Freeze for 20 minutes.
11⁄2 teaspoons (6 grams) vanilla extract, 4. Preheat oven to 375°F (190°C).
divided 5. In a medium bowl, toss together
4 tablespoons (8 grams) large fresh basil strawberries, vanilla bean paste, and
leaves (about 16 leaves), sliced into remaining 2 tablespoons (24 grams) sugar
thin strips until coated. Let stand for 30 minutes to
¾ pound (345 grams) fresh strawberries, 1 hour.
hulled and quatered or sliced 6. Brush tops of scones with milk.
1 teaspoon (6 grams) vanilla bean paste 7. Bake until set and tops are golden brown,
1 tablesoon (15 grams) whole milk 15 to 18 minutes. Let cool completely.
1 cup (240 grams) heavy whipping cream 8. In a stand mixer fitted with a whisk MAKE AHEAD
2 tablespoons (30 grams) attachment, beat cream at medium These scones are best served the same
confectioners' sugar speed until slightly thickened. Add the day they are baked but can be prepared
Garnish: fresh baby basil leaves confectioner’s sugar and remaing vanilla 1 to 2 days ahead and stored in an
extract and whip until until soft peaks airtight container at room temperature.
1. Line a baking sheet with parchment paper. form. Refrigerate until ready to use. The macerated strawberries can be
2. In a large bowl, sift together flour, baking 9. Slice scones in half horizontally. Spoon prepared 1 day ahead, covered tightly
powder, and baking soda; add ¼ cup whipped cream onto bottom halves of with plastic wrap, and refrigerated until
(50 grams) sugar, stirring until combined. scones. Spoon macerated strawberries ready to serve. The whipped cream can
Add cold butter, tossing to coat. Using onto whipped cream, and drizzle with some be made and refrigerated in an airtight
container 2 to 3 hours before serving.
your fingertips, rub butter into flour juice from strawberries. Garnish with baby
mixture until mixture resembles coarse basil leaves, if desired. Cover with top
sand but there are some larger bits of halves of scones.
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