Seabuckthorn Berry & Basil Cream Scones

Recipe courtesy of Renée Kohlman

2 1/4 cups   all purpose flour
1 tbsp   baking powder
1/4 cup   granulated sugar
1/2 tsp   salt
6 tbsp   cold, unsalted butter
1 cup   nvigorate seabuckthorn berries
4 tbsp   fresh basil, minced
1 cup   heavy cream
  sugar for sprinkling


Preheat oven to 400 degrees F

In a large bowl, combine flour, baking powder, sugar, and salt. Stir well. Using a pastry blender, cut in the cold butter until the mixture resembles coarse meal, with pea-sized bits of butter still present. Gently stir in seabuckthorn berries and chopped basil, then stir in heavy cream. Stir just to combine ingredients—don't overwork the dough. Generously flour your counter and transfer the dough onto the surface. With your hands, or a rolling pin, roll out to 3/4” thickness. Either cut into 12 wedges, or use a round 2 1/2 inch cookie cutter, being careful not to twist it. If using a cutter, re-roll the dough and cut the rest. Place scones on a parchment lined bake sheet, sprinkle with coarse sugar and bake for 12 to 15 minutes, until golden.

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