But my new (and very adorable) strawberry plant is currently struggling against an onslaught of ants, a couple aphids, and my never-ending neglect.
Sad, but no less true.
So while I come up with watering schedules (leaving it to my much more reliable child), and natural pest solutions, store strawberries suffice.
These bright red beauties are from a real farm nearby, with people who actually know what they're doing. But the basil? Well, I grew that myself, and it makes a perfectly tasty companion in these delicious low-fat scones.
Strawberry Basil Scones
1/2 cup all purpose flour
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1/2 tsp salt
3 tablespoons butter, cubed and chilled
3/4 cup buttermilk
1/4 cup sugar
1 1/2 teaspoons vanilla extract
1 cup strawberries, hulled and diced
Handful of basil, chopped
Preheat oven to 37F. Line a baking tray with parchment.
Combine the flour, baking powder, and salt in a large bowl. Cut in the chilly butter with a pastry blender, (or use 2 knives or your fingers, like me!), until the mixture is like lumpy, floury peas. Add the strawberries and chopped basil.
In a small bowl, whisk together the buttermilk, vanilla, and egg. Stir into the flour mixture until just combined.
Place dough onto a floured surface and knead lightly a few times. Gently roll the dough out flat (about a few centimetres thick) and use a biscuit cutter to cut rounds. If you're feeling fancy, sprinkle them with a bit of sugar. Place on the baking sheet and bake 15-18 minutes.