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Seabuckthorn and Basil Cream Scones
  • Prep Time: 20 min.
  • Bake Time: 15 min.
  • Ready In: 35 min.


  • 2 1/4 cup Daybreak Mills all purpose flour
  • 1 tbsp baking powder
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 6 tbsp cold, Notre Dame unsalted butter
  • 1 cup Northern Vigor Berries frozen seabuckthorn berries
  • 4 tbsp Floating Gardens fresh basil, minced
  • 1 cup heavy cream
  • sugar for sprinkling


Preheat oven to 400F

In a large bowl, combine flour, baking powder, sugar and salt. Stir well. Using a pastry blender, cut in the cold butter under the mixture resembles coarse meal, with pea-sized bits of butter still present. Gently stir in seabuckthorn berries and chopped basil, then stir in heavy cream. Stir just to combine ingredients- don't overwork the dough.

Generously flour your counter and transfer the dough onto the surface. With your hands, or a rolling pin, roll out 3/4" thickness. Either cut into 12 wedges, or use a round 2 1/2" cookie cutter, being careful not to twist it. If using a cutter, re-roll the dough and cut the rest.

Place scones on a parchment lined baking sheet, sprinkle with coarse sugar and bake for 12-15 minutes, until golden. 

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