This recipe for Savoury Basil Scones uses the same simple base dough recipe as our Sweet Basil Scones recipe. Once the wet and dry ingredients have been mixed, just add the flavouring component. In this case we opted for sharp cheddar cheese. For a substitute, use any other sharp cheese, or add a clove of roasted garlic to the dough, and a dash of freshly ground black pepper or cayenne.

480mL (2 cups) all purpose flour
60mL (¼ cup) sugar
15mL (3 tsp) baking powder
5mL (1 tsp) salt
120mL (½ cup) butter, cut into 2cm (1″) cubes and chilled
120mL (½ cup) whole milk
2 eggs
1800mL (¾ cup) grated cheddar cheese
60mL (¼ cup) finely chopped sweet basil leaves (remove all stems)
5mL (1 tsp) dried onion flakes

Preheat the oven to (450°F). Whisk together the dry ingredients in a medium mixing bowl. Cut in the butter using the back of a fork or your fingers, until the mixture resembles coarse bread crumbs. Stir in the milk and eggs. Stir in the cheese, basil, and onion flakes, and knead on a lightly floured surface. Once an even texture is reached, wrap the dough in plastic and allow to rest for 30 minutes. Roll on a floured surface and cut into regular shapes at about 2cm (1″) thick. Bake on a tray for 8 minutes, or until the surface is light golden brown. Garnish with thinly cut squares of cheese and fresh basil leaves.