Savory Basil-Lemon Scones

I was so excited about these scones, but they were just way too bland for my liking. I added a little margarine to the pieces I ate. This recipe comes out of my August/September 2011 issue of Cooking Club magazine, and it was submitted by Hallie Harron.

1 3/4 c. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, chilled, cut up
2 tsp. basil
Grated peel of a lemon
1/2 c. plain yogurt
5 tbsp. milk, divided

1. Heat oven to 400 degrees. Whisk flour, baking powder, and salt in a large bowl. With pastry blender, cut butter in until mixture resembles coarse crumbs with some pea-size pieces. Stir in basil and lemon peel.
2. In small measuring cup, combine yogurt with enough milk (2-3 tbsp.) to reach 2/3 c. Stir yogurt mixture into flour mixture until dough comes together. (using your fingertips is fine. Dough will be moist)
3. On lightly floured surface, pat dough into 7 inch round 1-inch thick; cut into 8 wedges (I then cut those 8 wedges in half to make 16 mini wedges.) Place wedges on parchment paper-lined baking sheet. Brush tops with remaining milk. (I had a big problem with the milk browning on the parchment and sticking to my baking dish. The baking sheet had to soak in water for a full day.)
4. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool on baking sheet on wire rack for 10 minutes. Serve warm.

8 scones/16 small scones
48 mini scones (10 inch round, 1/2 inch thick, 1 1/2 inch round cutter, baked at 400 degrees for 18-20 minutes)

CHANGE-UPS:
Olive-Feta-Rosemary: 1/2 c. feta, 1/2 c. Kalamata olives, pitted, drained & chopped, 2 tsp. rosemary
Green Olive-Cheese: 1/2 c. stuffed green olives and 1/2 c. aged jack cheese
Olive-Goat Cheese: 3 tbsp. olive tapenade, 1/2 c. mild crumbled soft goat cheese
Sun Dried Tomato: 2 tbsp. sun-dried tomato pesto, 1/2 c. shopped provolone