“AND EACH FLOWER AND HERB ON EARTH’S DARK BREAST ROSE FROM THE DREAMS OF ITS WINTRY REST.”
—Percy Bysshe Shelley
recipes
Basil-Lemon Scones p.37
Makes 9
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon fresh lemon zest
4 tablespoons cold unsalted butter
3 tablespoons finely chopped fresh basil
⅔ cup plus 1 tablespoon cold heavy whipping cream, divided
¼ teaspoon vanilla extract
¼ teaspoon lemon extract
Lemon curd
Devon cream
1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Stir in basil.
3. In a small bowl, combine ⅔ cup cream, vanilla extract, and lemon extract. Add to flour mixture, and stir until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) With hands, bring mixture together gently until a dough forms.
Turn out onto
