This recipe for Sweet Basil Scones uses the same simple base dough recipe as our Savoury Basil Scones recipe. Once the wet and dry ingredients have been mixed, just add the flavouring component. In this case we opted for rough chopped dried cranberries. For a substitute, use any other dried fruit, or try it with some lemon extract and a little extra citrus zest.

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) roughly chopped dried cranberries
60mL (¼ cup) finely chopped sweet basil leaves (remove all stems)
Zest from one lemon

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 cranberries, basil, and lemon zest, 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 whole dried cranberries and fresh basil leaves.