• Preheat oven to 400°. Stack two baking sheets together, and line
the top sheet with parchment paper (this prevents the bottom of the scones from overbaking). Set aside.
• 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.
• Add 2/3 cup 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 flower-shaped cutter, cut dough into 12 scones, rerolling as
necessary. Place the scones on the prepared baking sheet.
• In a small bowl, lightly beat together the egg and remaining 1 tablespoon milk. Brush the tops of the scones with
egg wash. Bake until scones are pale golden brown and a wooden pick inserted near the middle comes out clean,
12 to 15 minutes. Transfer to a wire rack to cool slightly.