September is a time of change: school begins anew, the leaves show new vibrant shades, and we bid farewell to the intense summer heat. But some things never change. Warm tea, a good book, and your favorite chair—all you need is a savory scone! And these Basil Lemon Scones are just the trick! Excellent by themselves or draped with the light sweetness of Lemon Butter, these scones are perfect for an afternoon home from school or for enjoying the sunset with a loved one.

Keep scrolling for the Lemon Butter Recipe and Tea Recommendations to pair with these scones!

Yields 12 scones 

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/4 cup finely chopped fresh basil
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. lemon zest
• 1/2 cup cold unsalted butter, diced
• 1/4 cup grated Asiago cheese
• 2/3 cup plus 1 Tbsp. milk, divided
• 2 tsp. lemon juice
• 1 egg, lightly beaten

Gluten-Free Ingredients:

• 1 cup all-purpose gluten-free flour
• 1 cups almond flour
• 1/4 cup sugar
• 1/4 cup finely chopped fresh basil
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. garlic powder
• 1/2 tsp. lemon zest
• 1/2 cup cold unsalted butter, diced
• 1/2 cup grated Asiago cheese
• 1/2 cup plus 1 Tbsp. milk, divided
• 2 tsp. lemon juice
• 1 egg, lightly beaten

Instructions:

1. Preheat oven to 400°F. Stack two baking sheets together, and line the top sheet with parchment paper (this prevents the bottom of the scones from overbaking). Set aside
2. In a large bowl, whisk together the flour, sugar, basil, baking powder, baking soda, salt, garlic powder, and lemon zest. Using a pastry blender, cut the butter into the flour mixture. (Mixture should resemble coarse crumbs.) Add the cheese, and toss together until combined.
3. Add larger measurement of milk and the lemon juice to the flour mixture; stir just until the dough comes together, being careful not to overmix. Transfer the dough to a lightly floured surface, knead gently 4 to 5 times, and then pat or roll the dough into a 1 1/2-inch-thick circle. Using a 2-inch cutter, cut dough into 12 scones, rerolling as necessary. Place the scones on the prepared baking sheet.
4. In a small bowl, lightly beat together the egg and remaining 1 tablespoon of milk; brush the tops of the scones with egg wash. Bake for 12 to 15 minutes, or until scones are pale golden brown and a wooden pick inserted near the middle comes out clean. Transfer to a wire rack to cool slightly.

Serve with Lemon Butter and tea!

Ingredients:

• 4 Tbsp. salted butter, melted and cooled
• 1/2 tsp. lemon zest
• 1 tsp. lemon juice

Instructions:

1. In a small bowl, combine the butter, lemon zest, and lemon juice. Serve with warm scones.

Enjoy!

Indian Assam

Traditional Black Tea—malty notes

Lemon Soufflé

Herbal Rooibos Tea—smooth floral citrus