Ingredients
Basil Sugar
1/4 cup (10g) basil, washed and dried
1/2 cup (100g) granulated sugar
Boysenberry Basil Sugar Scones
10 tbsp (140 g) butter, cold
1/2 cup (125g) heavy cream , plus more for brushing
1 cup (220g) sourdough discard, cold from the fridge
1 egg yolk, cold from the fridge
2 cups + 2 tbsp (260g) flour
1/3 cup (67 g) of granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 1/2 cup (200g) boysenberries or blueberries
Cream and basil sugar for finishing
Instructions
- Make the basil sugar: Pulse the and basil in a small food processor or grinder until even and fine, about 20 seconds.
- Line a baking sheet with parchment paper.
- Using the large holes of a box grater, grate the butter. Transfer to a bowl and place in the freezer.
- In a medium bowl, whisk together the heavy cream, discard and egg yolk. Transfer to the fridge.
- In a large bowl, combine the flour, sugar, baking powder and salt. Using a fork, toss the grated butter to coat. Then stir in the sourdough mixture until just combined. Knead the dough a few times to bring it together.
- Pour the dough onto a work surface Pat the dough into a square. Sprinkle the top with the basil sugar, reserving a tablespoon to two for sprinkling. Fold the dough in half like a book to enclose the sugar. Flatten back down to 2 inch thick, then fold in half once more and pat into a thick square. Cut into quarters so you have 4 squares and then cut in half so you have 8.
- Freeze the dough for at least 30 minutes.
- Preheat the oven to 375. Brush the tops of the scones with cream and sprinkle with the remaining basil sugar. Bake for 22-26 minutes, or until golden and cooked though. Let cool for a few minutes, enjoy warm or at room temperature.