Adapted from Better Homes and Gardens April 2011
Somehow, in making these, I managed to miss the part where I was supposed to add the basil and strawberries so when I went to cut the wedges and all that was left was to bake, I wondered just when the strawberries came into play. I hate to blame my six year old but, I do. He was helping me make these and is just too cute for me to pay close attention the recipe.
I gathered the cream-slathered wedges of dough, re-kneaded with the strawberries and basil and hoped they’d turn out alright. Thankfully all was not lost as these turned out very good! They have a biscuit like texture and aren’t too sweet but have a very summery flavor with the sweet strawberries and herby basil.
- 2 1/2 cups flour
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cut into chunks
- 1 cup fresh strawberries
- 2 Tablespoons fresh basil
- 2 eggs
- 1/2 cup heavy cream
- heavy cream
Pre-heat oven to 400*
- In a large bowl stir together flour, 2 Tablespoons fugar, baking powder, and salt. Using a pastry blender or two knives cut in the butter until it looks like coarse crumbs. Gently toss in strawberries and basil.
- In a medium bowl stir together eggs and cream. Add egg mixture to flour mixture all at once, then gently stir just till combined.
- Turn dough out onto a generously floured surface and knead the dough until several times until it’s well incorporated. Transfer to a parchment lined cooking sheet and pat into a 3/4 inch-thick circle. Cut into 8 equal wedges and pull slightly apart.
- Brush each wedge with additional cream then sprinkle with sugar.
- Bake 16 minutes or until golden brown. Serve warm and refrigerate any leftovers; reheat 15 seconds in the microwave.