08/19/2026
Bright with lemon, fragrant with fresh basil, and finished with savory Asiago, these scones are made for slow afternoons and warm pots of tea.
Save this recipe so you can return to it later.
Basil Lemon Scones with Lemon Butter
Yields 12 scones
For the scones:
2 cups all-purpose flour
1/4 cup sugar
1/4 cup finely chopped fresh basil
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon lemon zest
1/2 cup cold unsalted butter, diced
1/4 cup grated Asiago cheese
2/3 cup plus 1 tablespoon milk, divided
2 teaspoons lemon juice
1 egg, lightly beaten
Preheat the oven to 400°F. Stack two baking sheets together and line the top sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, basil, baking powder, baking soda, salt, garlic powder, and lemon zest. Cut in the cold butter until the mixture resembles coarse crumbs. Add the Asiago and toss to combine.
Stir in 2/3 cup milk and the lemon juice just until the dough comes together. Transfer to a lightly floured surface and knead gently four or five times. Pat or roll the dough into a circle about 1 1/2 inches thick.
Cut into 12 scones with a 2-inch cutter, rerolling the dough as needed. Place them on the prepared baking sheet.
Whisk the egg with the remaining tablespoon of milk and brush it over the scones. Bake for 12 to 15 minutes, until pale golden brown. Transfer to a wire rack to cool slightly.
For the lemon butter:
4 tablespoons salted butter, melted and cooled
1/2 teaspoon lemon zest
1 teaspoon lemon juice
Stir the ingredients together and serve with the warm scones.
We recommend the following teas to pair with your scones: Indian Assam for rich, malty notes or Lemon Soufflé for a smooth, floral citrus cup.
For the gluten-free version, see the following: https://www.stjamestearoom.com/2021/08/25/basil-lemon-scones-with-lemon-butter/
