Strawberries and basil go together like summer and the beach. Peanut butter and dark chocolate. Organic chai tea lattes from my favorite coffee shop and my tummy.
These scones pair strawberry and basil together in a delicious (and fairly healthy) gluten free breakfast. The buckwheat gives them a hint of a cinnamon flavor. They also make a great late afternoon snack with tea, or coffee.
The scones are best served warm, fresh from the oven, with a dollop of greek yogurt and a drizzle of raw honey. If you’re not going to eat them all in one sitting (that’s a lot of scone for one person), they keep for a couple of days in a sealed container in the refrigerator. Pop them in the toaster oven for a few minutes to reheat and crisp them up a bit.
Makes 8 scones
1 1/4 cups gluten free flour (or whole wheat)
1 1/4 cups buckwheat flour
2 tbsp turbinado sugar
1 tbsp baking powder
1/4 tsp salt
1/2 cup cold coconut oil, cut into chunks
1 1/2 cup chopped fresh strawberries
4 tbsp minced basil
1/2 cup full fat coconut milk
2 eggs (vegans can make flax eggs)
Preheat oven to 400 degrees Fahrenheit. In a large bowl, stir together flours and dry ingredients. Mix in coconut oil chunks, using your hands to break them up and melt them into the dry ingredients. Mix in minced basil and strawberries.
In another bowl whisk together eggs and milk. Pour into dry ingredient bowl, and mix together using your hands until thoroughly blended.
Dump onto a baking sheet covered in parchment paper. Flatten into a circle about an 1inch thick. Cut into 8 wedges. Sprinkle with extra turbinado sugar. Bake for 15-25 minutes. Enjoy!