She Strengthens

Fresh Basil and Mozzarella Scones: A Delicious Brunch Treat

Are you looking for a flavorful and savory scone recipe to impress your friends and family? Look no further! These fresh basil and mozzarella scones are perfect for a delightful brunch or as a satisfying late-afternoon snack.

Preparation is Key

To ensure the best results, make these scones up to 3 days in advance. Simply cool and store them in an airtight container in the fridge. When you’re ready to serve, arrange them on a baking sheet and pop them into a 350°F oven for about 20 minutes, or until heated through.

Gather Your Ingredients

For this recipe, you’ll need:

• 3 cups unbleached all-purpose flour, plus more for dusting
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 6 ounces low-moisture mozzarella cheese, shredded (about 1 1/2 cups)
• 2/3 cup fresh basil leaves, coarsely chopped
• 1 3/4 cups heavy cream
• 1 large egg, lightly beaten

Let’s Get Started!

Preheat your oven to 450°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set it aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the mozzarella and basil, stirring until well combined.

In a separate bowl, combine 1 1/2 cups of the heavy cream and the beaten egg. Pour this mixture into the flour mixture all at once, stirring quickly with a wooden spoon or rubber spatula until most of the flour is moistened.

Shape and Bake

Dump the dough onto a well-floured work surface and knead gently until you achieve a fairly cohesive dough, no more than 12 strokes. Divide the dough into 2 pieces and shape into 2 balls. Pat each ball into a 6-inch circle and cut each into 8 wedges. Transfer the scones to the prepared baking sheet and brush the tops with the remaining 1/4 cup of heavy cream.

Bake until golden, about 12 to 14 minutes. Remove the scones to a cooling rack and serve warm. Enjoy!