Strawberry-Basil Scones, Made by Me.

I'm not really a scones kinda girl, but this recipe surprised me with it's goodness.  I liked making it because you have to make it gently and with love.  Otherwise it doesn't turn out.

The key to this recipe is to be very GENTLE.  You don't want the strawberries bleeding and making your scones pink.  (Which I suppose could be cute.)  So make sure you fold the chopped berries in softly, and with love.

With a cup of coffee and fresh out of the oven, these are really good and not too sweet.  One last thing....try to use the freshest ingredients as you can.  I use fresh Maui eggs, local strawberries and basil from my garden.  It really does make a difference.  Enjoy!

(Miss Leah, I'm posting this for you.)


2 1/2 cups all purpose flour

2 tablespoons sugar

1 tbsp baking powder

1/4 tsp salt

1/2 cup (1 stick) butter, cut into chunks

3/4 cup chopped fresh strawberries

2 tbsp snipped basil 

2 eggs lightly beaten

1/2 cup whole milk (you can use half & half if you feel like it.)

Sugar for dusting (Raw sugar looks good)

Whole milk for basting

Preheat oven to 400 degrees F. In a large bowl stir together the flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of flour mixture; set aside.

In a medium bowl stir together eggs and the half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.

 Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. (I didn't have parchment-lined baking sheets so I just heavily floured a cookie sheet.)   Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges.  I like to cut them even smaller than I did in the photo.  Also, a larger granule of raw sugar would be more effective for the dusting to give it some texture.

More recipes on their way....

Give us this day, our daily bread....

I stole this recipe from someone I went to school with who has a beautiful blog (and a perfect family I may say) and is a very talented photographer.  Leah Naomi is truly an inspiration to me.  I love her simplistic approach to photography and also being a mother.  She is everything you would want a Mother to be, nice AND a great homemaker.  (Did I just use the term "homemaker?"  Yes.  I did.)

Make this bread TODAY.  It's so yummy and easy to make.  There is something truly special about baking bread at home.  The kids were so excited when they got home from the cold (okay, sort of cold) surf with the smell of fresh baked bread filling our home.  Crusty on the outside, chewy on the inside.  Seriously yummy.

Kind of a fuzzy photo, but you get the idea.

Tomorrow I'm adding jalapenos and cheddar to the recipe for something zesty.

Baking the Perfect Loaf of Bread at Home Formula and Process created by Jim Lahey, owner of Sullivan St Bakery

3 cups (430g) flour 1½ cups (345g or 12oz) water ¼ teaspoon (1g) yeast a little less than 1 tablespoon salt olive oil (for coating) extra flour, wheat bran, or cornmeal (for dusting)


Two medium mixing bowls 6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic) *I use a dutch oven Wooden Spoon or spatula (optional) Plastic wrap Two or three cotton dish towels (not terrycloth)


Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).

Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.