2 cups gluten-free all-purpose flour, such as Pillsbury Multi-Purpose Gluten Free Flour Blend
⅓ cup plus 1 teaspoon granulated sugar, divided
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
¼ cup finely chopped fresh basil
1 tablespoon fresh lemon zest
1 cup plus 3 tablespoons cold heavy whipping cream, divided
¼ teaspoon lemon extract
¼ teaspoon vanilla extract
Instructions
Preheat oven to 350°.
Line a rimmed baking sheet with parchment paper.
In a large bowl, combine flour, ⅓ cup sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add basil and lemon zest, stirring to combine.
In a liquid-measuring cup, combine 1 cup plus 2 tablespoons cream, lemon extract, and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a 1-inch thickness. Using a fluted 2¼-inch round cutter, cut 10 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
Brush tops of scones with remaining 1 tablespoon cream. Sprinkle remaining 1 teaspoon sugar on tops of scones.
Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes.
Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-basil-scones/