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1
Set a small, fine-mesh strainer over a small storage container.
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2
Melt the butter in a small saucepan over medium-low heat until the solids and the fat separate, but the butter isnt bubbling yet; the ideal temperature is about 150 degrees F (65 degrees C).
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3
Decrease the heat to low.
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4
Stir in the basil, pushing it down to submerge it in the butter, and cook, stirring continuously, for about 45 seconds, until the basil turns dark green.
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5
Strain the butter, pressing on the leaves to extract as much butter and flavor from them as possible.
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6
Cover the container and refrigerate for 10 minutes.
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7
Stir the butter with a fork, bringing the solids and the fat back together if theyve separated, then return to the refrigerator.
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8
Repeat this process, stirring and refrigerating the butter two more times, then chill until the butter is solidified, about one hour longer.
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9
Cut the butter into 14-inch (6 millimeter) pieces, then put the pieces in the container and refrigerate until firm again.
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10
You will need 35 grams (2 12 tablespoons) of the infused butter for this recipe; reserve the remainder for another use.
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11
Position a rack in the upper third of the oven, then preheat the oven to 400 degrees F (205 degrees C).
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12
Line a half sheet pan with a silicone baking mat or parchment paper.
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13
Dust the work surface with flour.
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14
Stir together the flour, baking powder, and salt in a small bowl.
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15
Put the sugar in a large bowl, add the 35 grams (2 12 tablespoons) of infused butter, and toss to coat.
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16
Using the rounded edge of a plastic bowl scraper, chop the butter into smaller pieces while continuing to coat the pieces in the sugar.
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17
Add the flour mixture and, still using a chopping motion, mix until the ingredients are evenly distributed but the texture is still fairly chunky.
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18
Pour in the creme fraiche and heavy cream and, still using a chopping motion, mix until almost completely incorporated.
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19
Fold in the sun-dried tomatoes and Parmigiano-Reggiano.
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20
This may seem like a small amount of dough, but its enough.
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21
Empty the scone batter onto a floured surface.
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22
Bring together then flatten with a plastic scraper.
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23
Cut the dough in half and place one half on top of the other.
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24
Next, cut one-third of the dough and place it on the top of the remaining dough, in the middle.
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25
Cut the remaining third and place it on top of the two layers.
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26
Flatten the dough and repeat two more times.
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27
The last time, press the dough into a 3-by-8-inch (8-by-20-centimeter) rectangle about 1 inch (2.5 centimeters) thick.
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28
Using a bench scraper, cut the dough into six equal rectangles.
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29
Turn each rectangle on its side so that what was a cut surface is now the top, and gently press each just enough to create an ovalshape.
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30
Transfer the scones to the lined pan, with the long dimension running the length of the pan and checkerboarding them in two rows of two, and two rows of single pieces.
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31
Brush the tops with buttermilk.
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32
Bake, rotating the pan about two-thirds of the way through baking, until golden brown, about 13 minutes.
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33
The scones are best if eaten within one hour of baking, but once completely cooled, they can be stored (uncut) in a paper bag or cardboard box for up to 24 hours.
