Recipe: Basil Cheddar Scones

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03 Oct Recipe: Basil Cheddar Scones

Last week I was in Banff, Alberta, surrounded by the breathtaking Rocky Mountains. It was unseasonably warm and the cloudless sky was the shade of cerulean blue you find only in a paint box. It was mid-afternoon and I’d had nothing but airplane coffee and a packet of the biscuits you can only get at 35,000 feet. A local suggested my friend and I grab a bite at a nearby café. Being obedient tourists, we did as we were told.

Hungry, but not wanting to spoil dinner, I went for soup. I expected to be taken by the homemade tomato and acho pepper soup and ordered the basil and cheddar scone merely to fill my stomach. I usually find bakery scones disappointing. They’ve sat on the counter too long. They’re too dry, too bland, too expensive. I’m not bragging, but no bakery scone stands a chance against my fresh-from-the-oven ones. The ones I’m making in the photo on my about page. The ones I make every Christmas morning. The ones I want served at my wake.

But I  take it back. I take it all back. This was the best scone I ever had. And that includes Christmas morning.

If you are ever in  Banff, Alberta, head straight to the Wild Flour Artisan Bakery & Café. Buy a basil & cheddar scone. Buy two. Do not share them. Do not toss crumbs to the beguiling mountain jay looking at you hungrily. Ignore the impossibly blue sky. Focus on the scones — while they last. And when they’re gone. Wipe your hands on your jeans, breathe in the mountain air and wear off the calories wandering.

This is my variation on the Wild Flour scone. Theirs was full of fresh basil, a tiny bit sweet and had just a hint of cheddar. Mine are full of fresh basil, a tiny bit sweet and have a hint of cheddar. They only thing missing? Fresh, high-altitude air and colourful mountain jay hopping about expectantly.

I live on a hill and am followed around by two constantly shedding cats.

Not even close.

But these are a start.

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4 Comments
  • Cheryl
    Posted at 13:34h, 03 October Reply

    Given how often I make scones (very often), I rarely skate over to the savory side. This should really change because scones, like biscuits, simply aren’t that tough to make, and they go so well with just about everything.

    Also, I’ve been dying to go to Banff. I’ve heard it’s one of the most beautiful places in the world.

    • Charmian Christie
      Posted at 16:37h, 03 October Reply

      Banff is amazingly beautiful. Once, in my naive youth, I considered living there. It didn’t happen, but any time I go back I want to stay longer.

      If you already have a go-to scone, just try playing with the basil and cheddar. It was the perfect match for the tomato soup, which was really good but somehow faded into the background when I bit into the scone.

  • Sally - My Custard Pie
    Posted at 04:50h, 04 October Reply

    So true that scones are rarely as good as home-made. Find that the National Trust tea rooms always buck this trend in UK. Love these hunks of basil and cheese scone.

  • Chrystal
    Posted at 21:06h, 18 August Reply

    Thank you thank you!! We’ve been craving these scones since we got back from our trip to Banff. They are delicious. All I’m missing is the view.

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