Make it. Eat it. Love it.
I have never grown my own anything. I happen to be really bad with plants. I grow them, they die. Seriously, I killed a cactus once. Yeah, a cactus, that hardly needs any attention whatsoever, I killed. Me and plants, it’s a terrible relationship. My husband however loves to garden and finds it therapeutic during study breaks to go out and tend to the plants. Lucky me! This means I can have a beautiful garden filled with wonderful herbs! Wonderful herbs that wont die. Wonderful herbs like basil, purple basil. Let’s all give a big thanks to Emanuel for allowing me, the worst gardener ever, to be able to have my own bounty of fresh herbs and veggies. Thanks babe 🙂
While at the green house picking out flowers, hanging plants and other beautiful things for the house I zoned in on the herb and vegetable section where they had the most beautiful mint, cherry tomatoes, rosemary, ect. As I was gathering all these things up in my basket a basil looking plant caught my eye. It looked like basil, smelled like basil but had a purplish tint to the green leaf and had little purple flowers instead of the usual white flowers that regular green basil produces. בזיליקום סגול (purple basil) the girl said. I never had anything other then plain basil before and was excited to get it home and use it.
Most purple basil plants have a rich purple leaf. Mine however must have been sitting for awhile in the green house and started to turn more green then purple. I still get the beautiful purple flowers and the purple color still shows through on the leaf but in a more subtle way.
Usually when I bake something that I think is so ‘new’ and ‘different’ I go online to find its been done a hundred times and I’m not quite as clever as I thought. After making these scones I found that most basil in sweets were either in cookies or cupcakes or even ice cream. Basil scones however were not something I came across. Yay to me for being somewhat original!
Ingredients (makes 16)
3 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
bunch of basil (about 15 basil leaves), sliced into thin strips
zest of two lemons
12 tablespoons butter
juice of one lemon
1 cup of buttermilk
raw sugar for sprinkling
Preheat oven to 375F.
In a large mixing bowl combine flour, baking powder, baking soda, salt, basil and lemon zest.
Cut butter into small pieces and add to the flour mixture, combining until the dough becomes coarse with small lumps.
Add buttermilk and lemon juice to the flour mixture and mix until just combined.
Turn dough out on a lightly floured surface and shape into a large disc.
Using a sharp knife, slice the dough into 16 pieces.
Place scones on baking sheets lined with parchment paper and sprinkle with raw sugar.
Bake in batches for about 25 minutes or until slightly golden.