Blueberry Basil Scones

Since my return from an epic West Coast road trip, I've been dreaming of the Blueberry bourbon basil donut I ate at Blue Star Donuts in Portland, OR. Most would say it's a stretch to mix basil and blueberry. Maybe that's why you don't see it that often in the culinary world. But Blue Star is on to something. The aromatic, earthy flavor of basil perfectly compliments the juicy, semisweet berry when combined.

Not adventurous enough to tackle homemade donuts, I turned to something I can handle in the kitchen, scones. The scone is a beginner level pastry that is perfect for the baker who needs instant gratification. No cooling the dough or letting it rise, just mix and throw in the oven for a few minutes for an instant but made from scratch pastry. Once you have a reliable basic scone recipe, like my inspiration from Smitten Kitchen, the potential flavor additions are endless.

Blueberry Basil Scones
Recipe adapted from Dreamy Cream Scones
Smitten Kitchen

Prep Time: 10 minutes
Cook Time: 10-15 minutes
Temp: 425 degrees

2 cups all purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons unsalted cold butter, cut into small cubes
1 cup heavy cream
1/3 cup fresh blueberries
1/4 cup minced basil, split in two portions
Dash of sugar for blueberries
Splash of vanilla for blueberries

1. In a small bowl toss the blueberries, half of the basil, and a dash of sugar and vanilla. Set aside for later.

2. Add flour, baking powder, sugar, and salt to a medium bowl and mix well.

3. Add the cold butter cubes and the remaining basil to the dry ingredients and using your clean hands or a handheld pastry mixer, work the butter cubes into the flour mixture until a crumbly dough forms. 
(Large chunks of butter is ok in the mixture, they will melt when baked and add to the lightness of the scones.)

4. Stir in the cold heavy cream into the mixture and combine with a spatula. Take care not to over mix. The dough might be sticky, it's ok to sprinkle a little more flour in it, but don't go crazy.

5. Turn out the dough onto a floured surface. I use the parchment paper I am going to bake them on for ease of transferring to the pan. Split the dough in half, and form into two mounds.

6. Starting with one half, quickly pat the dough into a circle about 1in thick. Layer your blueberry basil mixture on top of the first circle. Pat the other half into a circle of the same thickness and lay it on top of the blueberries, sealing the edges with your fingers around the circle.

7. Using a floured knife, make 4 cuts through the dough to form 8 slices, but do not separate the dough yet.

8. Place on a baking sheet with parchment paper and bake for 12-15 minutes, or until golden on top.
I like to start with 10 minutes and then check every two until done. 

The results are a creamy delicate scone with hints of basil and bursts of blueberry throughout.

Written by contributor Tara

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