I’ve been itching to experiment with fresh herbs from my indoor herb garden since the day they sprouted. My little AeroGarden came with three different types of basil: Lemon, Genovese and Globe. Lemon basil with its sweet smell and strong lemony flavor just begs to be used for baking and I’ve been dying to try my hand at scones. I figured that the big, plump blueberries I picked up at the market would perfectly compliment the lemon basil, and since scones are not too sweet both the blueberry and lemon basil flavors would shine.
Here is what I learned from this culinary experiment:
1. rolling dough with a bunch of whole blueberries in it is no easy feat.
2. getting lumpy blueberry dough to stay in a neat little triangle is pretty much impossible.
3. whole blueberries explode in the oven.
The scones ended up tasting great – most didn’t look like the perfect fluffy triangles but I like to think their odd shapes give them character.3 cups flour 1/3 cup sugar 1 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup (1 1/2 sticks) unsalted butter 1 cup buttermilk 1 cup crushed fresh blueberries ( I learned the hard way that they need to be crushed instead of whole) 1 handful of lemon basil, chopped 1 tablespoon heavy cream, for brushing