Baking Recipes

Basil and Brie Breakfast Scones

November 5, 2017
Basil Brie Breakfast Scone

Ingredients for These Breakfast Scones

Serves 14

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon kosher salt
7 tablespoons cold butter
½ cup fresh basil, loosely packed
½ cup fresh mint, loosely packed
3-5 tablespoons of water
3 tablespoons cooking cream
1 large egg
250g of brie

How To Make These Breakfast Scones:

1. Preheat oven to 425 degrees F. Butter a baking pan or line with parchment paper.
2. Combine dry ingredients in a large bowl.
3. Using a fork or food processor, cut butter into the dry ingredients until only pea sized pieces of butter are visible. Set aside.
4. Combine basil and mint in a blender with water. Blend until smooth.
5. Whisk the contents of the blender with cooking cream and egg in a separate bowl.
6. Fold wet ingredients into dry ingredients and form a ball.
7. Place the ball on a lightly floured surface, and roll until the dough is about 1/2 inch thick.
8. Use a 1-2 inch glass, or cookie cutter, to form the dough into circles. Once all the circles have been removed from the dough, re-roll the dough into a 1/2 inch thick circle and cut again. Repeat until all the dough is gone.
9. Place half of the circles on the baking pan. Put brie in the center of each of the circles. Add another circle on top of the first circle, and pinch the edges together.
10. Place the circles on a buttered tray and bake for 10 to 12 minutes. Remove when the scones begin to turn light brown.

Me, Ranting and Raving:

My scone-a-thon continues. I’ve been making countless batches of scones lately, for no discernible reason. Majority of the scones that I make don’t make it onto the blog, but I have chosen to post a couple of my favourite recipes (so more scones to come). These breakfast scones came about as an experiment, after I had a dinner party and ended up with an entire drawer full of uneaten cheese. Long story short, I was rushing around in tizzy (I was running behind as usual), and ended up asking two separate guests to bring cheese. Both guests brought too much cheese, so now I have a “cheese problem” on my hands (best problem ever).

I whipped these scones up on a Sunday afternoon, while my best friend and I watched some cheesy (pun not intended) movie and hung out. She functions as my taste-tester (as well as proof reader and therapist), and was very approving. In the end she took home a doggy bag of scones and proceeded to text me for a few mornings in a row to let me know she was enjoying the scones for breakfast and was “real pleased.”

These breakfast scones are not very sweet, lightly herbed and packed with cheese, making them the perfect morning treat. As long as your keep the butter cold, they rise nice and high and are gloriously doughy.

Are you going to make this these Basil and Brie Breakfast scones? Are you going to make any substitutions?

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