Unsurprisingly, the basil in my mom’s backyard is still growing like a weed. A ridiculously pleasant smelling, sweet tasting, very welcome weed, but a week nonetheless. She is almost desperate to find uses for it (okay not that desperate, caprese salads are a frequent occurrence at mealtimes) so I volunteered to add my mom’s basil to my dad’s peaches in my scones. See how scone making can become a family affair?
Peach and basil have an affinity for each other; in fact, basil is like vanilla in that it has an affinity with almost all fruit. I would say basil is like the social butterfly of herbs. It really is friends with everyone and is very inclusive. Our kindergarteners would do well to learn from basil.
The best way to check if you used enough basil in a recipe is the good old-fashioned smell test. Once the basil is all stirred in, sniff the flour (be careful not to snort up the flour as I’m sure that would be unpleasant and nasty) and use your judgment. Can you smell the basil, or do you have to struggle to get a whiff? If it isn’t a clear smell, add a little bit more. Don’t worry, it mellows as it is heated so it won’t overwhelm your little peaches.
In fact, the basil is almost an aftertaste. Think about how in wines, you describe the end of the taste as the “finish”…these scones have a basil finish. Unless of course you happen upon a large piece of basil in a single bite and then that bit is going to be basil forward. These also work well with clotted cream, like most scones with two or less flavors, but the heavy cream runs a risk of taking over the light and airy texture of the scone.
These puff up nice and high, and their flavor follows in its perkiness. Peach basil scones truly are the summery butterflies of scones!
Peach Basil Scones
- 2 1/2 cups all-purpose flour
- 1/4 cup plus 1 tbsp ultra fine sugar
- 1 1/2 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup chopped fresh peaches
- 1 1/2 tbsp chopped fresh basil, or to scent
- 1/2 cup plus 2 tbsp heavy whipping cream
Preheat oven to 450°F. Line baking sheet with parchment paper. Set aside.