Side Items

Basil-Lemon Scone is for Snack.

Basil-Lemon Scone takes 20 minutes to prepare.

Basil-Lemon Scone takes 18 minutes to cook.

Basil-Lemon Scone makes 18 servings.

The ingredients for Basil-Lemon Scone are:

2 cups all-purpose flour
1/4 cup sugar
1/4 cup chopped fresh basil
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon lemon zest
1/2 cup cold unsalted butter, diced
1/4 cup grated Asiago cheese
2/3 cup plus 1 tablespoon milk, divided
2 teaspoons lemon juice
1 large egg, lightly beaten

Here is how you make Basil-Lemon Scone:

? Preheat oven to 400?. Stack two baking sheets together, and linethe top sheet with parchment paper (this prevents the bottom of the scones from overbaking). Set aside.? In a large bowl, whisk together the flour, sugar, basil, baking powder, baking soda, salt, garlic powder, and lemonzest. Using a pastry blender, cut the butter into the flour mixture. (Mixture should resemble coarse crumbs.) Addthe cheese, and toss together until combined.? Add 2/3 cup milk and the lemon juice to the flour mixture. Stir just until the dough comes together, being carefulnot to overmix. Transfer the dough to a lightly floured surface, knead gently 4 to 5 times, and then pat or rollthe dough into a 1 1/2-inch-thick circle. Using a 2-inch flower-shaped cutter, cut dough into 12 scones, rerolling asnecessary. Place the scones on the prepared baking sheet.? In a small bowl, lightly beat together the egg and remaining 1 tablespoon milk. Brush the tops of the scones withegg wash. Bake until scones are pale golden brown and a wooden pick inserted near the middle comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool slightly.Serving Size: makes about 18 2.5" sconesNumber of Servings: 18Recipe submitted by SparkPeople user KATIAT325.

The nutritional information for Basil-Lemon Scone is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 125.2

• Total Fat: 6.5 g
• Cholesterol: 16.8 mg
• Sodium: 116.8 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 0.4 g
• Protein: 2.7 g