Categories: Scones

Citrus Herb Delight: Lemon Basil Scones Recipe

Indulge in the exquisite tastes of Lemon Basil Scones, a lovely mix of zesty lemon and aromatic herbs. These scones add a burst of freshness to any tea time.

Our Lemon Basil Scones use a simple cream scone recipe enhanced with lemon and rosemary. Each bite mixes the tang of citrus with the richness of herbs for a wonderful flavour.

To make these tasty scones, mix flour, sugar, baking powder, salt, and cold butter. In another bowl, blend cream, egg, lemon zest, and finely minced rosemary. Then, mix wet and dry ingredients until a dough forms.

Shape the dough into a rectangle and cut it into smaller pieces. Next, cut these pieces diagonally to make 24 triangles. These are just the right size for a lovely tea time.

Bake the triangles on a sheet until golden brown. They’ll smell amazing and tempt your taste buds.

Once cool, it’s time for glaze. Mix powdered sugar with lemon juice and zest. Drizzle this over the scones. It makes them sweet and keeps them fresh longer.

With 24 scones, you have lots to share or enjoy over many tea times. Serve them with tea or on their own for a citrusy, herbaceous treat.

Discover the original recipe

and start a culinary adventure with the harmonious flavours of lemon and herbs.

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Lemon Basil Scones: A Tea-time Revelation

These Lemon Basil Scones will change your tea-time. They blend the sharp taste of lemon with sweet basil. They’re great for any afternoon tea.

The scones start with a basic cream recipe, adding lemon zest and minced rosemary. You roll the dough into a rectangle, then cut it into triangles.

After baking, they’re covered in a lemony glaze with powdered sugar, milk, and lemon juice. This glaze adds flavor and keeps them moist longer.

Enjoy these scones with tea. They offer a unique taste of citrus and herbs.

Ingredients	Instructions
2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup cold unsalted butter 3/4 cup heavy cream 1 large egg 2 tablespoons lemon zest 1 tablespoon finely minced fresh rosemary	In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs. In a separate bowl, whisk together the heavy cream, egg, lemon zest, and rosemary. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Transfer the dough to a floured surface and press it into a rectangular shape. Roll out the dough into a larger rectangle, about 1/2 inch thick. Cut the dough into smaller rectangles and then slice diagonally to create triangles. Place the scones on a baking sheet lined with parchment paper. Bake at 425°F for 12-15 minutes, or until golden brown. In a small bowl, whisk together powdered sugar, milk, lemon juice, lemon zest, and rosemary to create the glaze. Dunk the cooled scones in the glaze, allowing the excess to drip off, and let them set on a wire rack. Serve and enjoy!

Ingredients

Instructions

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter
3/4 cup heavy cream
1 large egg
2 tablespoons lemon zest
1 tablespoon finely minced fresh rosemary

In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter and use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, lemon zest, and rosemary.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Transfer the dough to a floured surface and press it into a rectangular shape.
Roll out the dough into a larger rectangle, about 1/2 inch thick.
Cut the dough into smaller rectangles and then slice diagonally to create triangles.
Place the scones on a baking sheet lined with parchment paper.
Bake at 425°F for 12-15 minutes, or until golden brown.
In a small bowl, whisk together powdered sugar, milk, lemon juice, lemon zest, and rosemary to create the glaze.
Dunk the cooled scones in the glaze, allowing the excess to drip off, and let them set on a wire rack.
Serve and enjoy!

Tips:

– If you don’t have fresh rosemary, you can use dried. But only use 1 teaspoon.

– Always zest lemons before juicing them.

– For more freshness, add extra lemon zest and chopped basil on top of the scones.

How to Make Lemon Basil Scones

Making Lemon Basil Scones is easy and fun. It lets you bake a yummy snack for tea time. First, you need these ingredients:

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold butter, diced

3/4 cup heavy cream

1 large egg

Zest of 1 lemon

1 tablespoon finely minced fresh rosemary

Got everything? Great, now follow these steps:

Start by mixing the flour, sugar, baking powder, and salt in a big bowl. This makes your mix smooth.
Next, put the cold butter into the bowl. Cut it into the mix until it looks like fine crumbs. Use your fingers or a tool.
In another bowl, mix the cream, egg, lemon zest, and rosemary. It adds flavour and moisture to your scones.
Then, mix the wet ingredients with the dry ones. Stir till it’s just combined. Keep it light to avoid tough scones. Add a bit more cream if it’s too dry.
Put the dough on a floured surface. Shape it into a rectangle, about 1 inch thick.
Cut this into smaller rectangles. Then, cut each one diagonally to make triangle scones.
Place the scones on a lined baking sheet. They should be spaced out for baking.
Bake at 425°F (220°C) for 12-15 minutes. They should turn golden brown.
Once baked, let them cool. Meanwhile, make the glaze by mixing powdered sugar, milk, lemon juice, lemon zest, and rosemary.
Dip each scone in the glaze. Make sure they’re well coated. Let the glaze set for a bit.
Now, enjoy your Lemon Basil Scones with tea or coffee. They’re best when fresh.

Admire your Lemon Basil Scones. They have a lovely golden crust, smell amazing, and the tangy glaze is just perfect. They’re great for tea time or as a special snack.

Expert Tips:

For more rosemary flavour, let the cream and rosemary mix sit for 20-30 minutes.
If you don’t have fresh rosemary, use dried. Just use half the amount.
Add things like dried cranberries or nuts to the dough for extra taste and texture.
Store leftover scones at room temperature for 3 days. Warm them up before serving.

Ready to make Lemon Basil Scones? Put on your apron, get your ingredients, and start baking these delightful snacks for tea time.

Conclusion

Try the amazing mix of lemon and basil in these Lemon Basil Scones. They’re perfect for tea-time. Enjoy the rich flavors of citrus and herbs. These scones are crusty outside and soft inside.

Making them using butter, cream, and eggs adds richness. Shaping scones into wedges or cut-out shapes makes them even more appealing. It changes their texture and look.

Having the right baking tools like a sheet, scraper, and cutters helps a lot. Baking techniques change the scone’s texture. For softer edges, place them close together on the sheet. For a crunchier bite, space them out more.

Enjoying these scones with tea makes tea-time special. They’re a joyful treat. Indulge in the tastiness of these scones. For more recipes and tips, visit https://littleindianabakes.com/how-make-scones/.