These Lemon Basil Scones are the perfect combination of a crunchy sweet top with a light and soft center. They are easy to make and the lemon with the basil is perfection!
Grate the cold butter with a box grater and place in the freezer for 15-30 minutes.
Sift the flour into a large mixing bowl. Add baking powder, sugar, salt. Mix
In a small mixing bowl add 1 egg, ½ cup heavy whipping cream, 1 teaspoon lemon extract, and the zest of 2 lemons.
Using a pastry cutter or two forks, cut the frozen butter into the flour mixture until it resembles course crumbles.
Pour in liquid mixture and stir to combine. Don't over stir.
Add in chopped basil and stir to combine, don't over stir.
Dump the mixture onto a cutting board. It will be loose at this point. Press the dough down and then fold back towards you, incorporating the loose flour mixture. Turn and repeat until a soft dough is formed. If your dough is too sticky, you can add a bit more flour. Don't over work the dough, we don't want the butter to melt.
When all the loose dough is incorporated the dough should be soft, but not tacky. If the dough is sticking to your hands, add a tablespoon at a time of flour and fold it in until the dough is no longer sticky.
Form a 7" disc. You can use a 7" pizza pan or springform pan lined with plastic wrap or just eyeball it. Cut into 8 wedges and put on a parchment lined plate. Refrigerate for 15 minutes to 1 hour.
Preheat the Ninja Foodi on 350° for 10 minutes. Remove the scones from the refrigerator, brush with heavy cream, sprinkle with demerara sugar, and place them into a lightly buttered 8" cake pan. Bake in the Ninja Foodi on the rack in the low position for 15 minutes.
After 15 minutes, run a cake tester along the sides of the wedges. Decrease the temp on the bake/roast to 325° F and continue to bake for an additional 3-7 minutes. If you notice the tops are getting too brown and the inside is still wet, decrease the temp to 300° F.
Remove, run the cake tester around all the edges and in between each scone. Allow to cool on a wire rack for at least 30 minutes. The longer you let them cool, the easier they will be to remove from the pan. Run a cake tester along the edges and in between each scone. Serve and Enjoy!