makes 6 scones
These scones feature basil and tomatoes: the same ingredients that serve as a topping for the most basic—and to me, the most wonderful—pizza. Although slightly sweet, this is a savory scone, akin to the Alsatian Scones and the Mission Fig, Rosemary, Anise, and Pistachio Scones. The step that elevates these scones is an herb-infused butter. It allows the floral notes of fresh, young basil to suffuse the crumb. I often make a nice light lunch of these scones. They are delightful with fried eggs, especially when you swoosh them in a runny yolk.