{"id":12207,"date":"2026-02-27T17:24:25","date_gmt":"2026-02-27T08:24:25","guid":{"rendered":"https:\/\/kura-cooking.jp\/english\/?p=12207"},"modified":"2026-02-27T17:24:25","modified_gmt":"2026-02-27T08:24:25","slug":"basil-scones","status":"publish","type":"post","link":"https:\/\/kura-cooking.jp\/english\/archives\/12207","title":{"rendered":"Basil Scones"},"content":{"rendered":"
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\n\t<\/g><\/svg><\/span> Print<\/a>\n\t\n\t\n<\/div>\n

Basil Scones<\/h2>\n
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Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span> pieces<\/span><\/span><\/div>\n\n\n\n
Author: <\/span>Yuko Asano@Kuracooking<\/span><\/div>\n
Cost: <\/span>300 yen<\/span><\/div>\n

Equipment<\/h3>
  • oven<\/div><\/li>
  • Scone mold<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 160<\/span> g<\/span> Flour<\/span><\/li>
    • 8<\/span> g<\/span> Baking powder<\/span><\/li>
    • 1<\/span> g<\/span> Salt<\/span><\/li>
    • 25<\/span> g<\/span> Sugar<\/span><\/li>
    • 40<\/span> g<\/span> Butter<\/span><\/li>
    • 30<\/span> g<\/span> Grated cheese<\/span><\/li>
    • 100<\/span> g<\/span> Soy Milk Yogurt<\/span><\/li>
    • 20<\/span> g<\/span> Basil<\/span><\/li>
    • a lot<\/span> Love<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Sift the flour and baking powder together.<\/div><\/li>
      • Finely chop the basil.<\/div><\/li>
      • Add the salt and sugar to the sifted flour mixture. Add the butter and mix it in with your hands, breaking it up as you go.<\/div><\/li>
      • Add the chopped basil to the mixture from step 3. Gradually add the soy milk yogurt and love, mixing until the dough reaches a suitable consistency.<\/div><\/li>
      • Cut the dough into scone shapes using a cutter. Brush the tops with milk and sprinkle with grated cheese.<\/div><\/li>
      • Bake at 180\u2103 for 20 minutes.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        Notes<\/h3>
        These scones have a refreshing basil aroma and a crispy texture.<\/span>
        <\/div>\n©2025 Yuko Asano<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":12204,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[133,145],"tags":[136],"class_list":["post-12207","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-sweets-others","tag-summer"],"_links":{"self":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts\/12207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/comments?post=12207"}],"version-history":[{"count":2,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts\/12207\/revisions"}],"predecessor-version":[{"id":12247,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts\/12207\/revisions\/12247"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/media\/12204"}],"wp:attachment":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/media?parent=12207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/categories?post=12207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/tags?post=12207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}