Ingredients
- Basil Scones
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsps cold butter, cut into chunks
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 2 tbsp Gourmet Garden Lightly Dried Basil
- Dash vanilla extract
- Gingered Berries
- 1 1/2 cups blackberries
- 1 cup blueberries
- 2 tbsps rown sugar
- 2 tsps Gourmet Garden Cold-Blended Paste Ginger , divided
- 1/2 tsp vanilla extract
- 3/4 cup heavy cream
- 1 tbsp icing sugar
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Preheat oven to 200°C. Mix flour, sugar, baking powder and salt in bowl of stand mixer. Add butter while mixing on low speed. Increase speed to medium and beat until butter is crumbly. Stir in milk, lemon juice, Basil and vanilla just until moistened.
- 2 Place scones 2 inches apart on parchment-lined sheet pan. Bake 17 to 21 minutes or until golden brown.
- 3 Meanwhile, gently mix berries, brown sugar, 1 teaspoon of the Ginger Paste and vanilla extract in medium bowl. Let stand 10 to 15 minutes, stirring occasionally.
- 4 Beat heavy cream, remaining Ginger Paste and icing sugar with electric mixer on medium speed until soft peaks form.
- 5 Serve Basil Scones topped with Gingered Berries and a dollop of Whipped Cream.
- 6 Test Kitchen Tip: Substitute raspberries for any of the other berries.
