Basil Parmesan Scones and Lomita, California

A recipe for Basil Parmesan Scones inspired by our time in Lomita, California! These savory scones are packed with shredded Parmesan and finely chopped fresh basil. 

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Lomita, California

Lomita (derived from the Spanish for “little hills”) covers a small area (1.87 square miles) south of Los Angeles in the South Bay and is bordered by Torrance, Harbor City, and Palos Verdes.

It was incorporated as a city on June 30th, 1964.

Lomita Railroad Museum

While I mostly focus on the food in this post, we did stop by the Lomita Railroad Museum last fall.

Tucked away in a residential neighborhood at 2137 W 250th Street, the Lomita Railroad Museum is dedicated to the era of the steam engine and was the first of its kind west of Denver.

Check the official website for hours before visiting. At the time of this updated post (2024), the museum is open Friday-Sunday 10-5. Annual membership and volunteer opportunities are available.

Modeled after Boston & Maine’s Greenwood Station in Massachusetts, the museum was founded by Irene Lewis and opened to the public on June 23, 1967 in honor of her late husband, Martin Lewis.

Notable items on display include a 1902 Southern Pacific Steam Locomotive and Southern Pacific Tender; 1910 Union Pacific Caboose; 1949 Atchison, Topeka and Santa Fe Caboose (restored in 2016); 1881 Velocipede; 1913 Union Pacific Wooden Box Car; and 1923 Union Oil Tanker. The 35 ft. (10.6 meter) tall water tower was completed in 2001. 

The museum is on the smaller side, but is still packed with plenty of interactive exhibits and a play area to hold the attention of younger visitors (especially if they love trains). We spent about an hour exploring the area. 

Pâtisserie Chantilly

Before moving to Los Angeles, I flew out a month ahead of time to search for our new home. While driving around the neighborhood waiting for my next appointment, I came across Pâtisserie Chantilly.

It definitely helped increase my excitement about our upcoming move and continues to be a highlight.

Found within a small strip mall at 2383 Lomita Blvd, Pâtisserie Chantilly features high-quality, handcrafted Japanese-French pastries along with coffee and other treats.

Photographed above is the Mont Fraise (strawberry mousse tart with milk jelly, strawberries, and cream) and Tarte Chocolat.

Other favorites include the La Princesse (cheesecake filled with raspberry gelée and cream) and Choux aux Sésames (pâte à choux with black sesame cream and mesquite honey).

Eboshi Ramen Bar

Eboshi Ramen Bar is located in the same shopping center as Pâtisserie Chantilly. They make a wonderful variety of Ramen and other traditional Japanese dishes.

My personal go-to is their Wonton Shoyu Ramen. The Chanpon is also an incredible pick with Shio Ramen as the base of a huge bowl packed with assorted vegetables, shrimp, squid, and pork.

Island Hut

Island Hut was the first place we stopped for take-out the day we moved into our new house. This family-owned restaurant opened in 2011 and features homestyle Hawaiian cuisine.

They are also in the same shopping center as Pâtisserie Chantilly and Eboshi Ramen Bar (so much good food in such a small area).

In the photos above are their Chicken Katsu Curry Plate, Poke Bowl, Hot Dogs, Egg Rolls, Wonton Saimin Noodles, and Loco Moco Special.

Kotosh

Kotosh is across the street at the southwest corner of Lomita Blvd and Pennsylvania Ave. Named after an ancient temple in Peru discovered by Japanese archeologists, Kotosh focuses on an incredible assortment of Peruvian-Japanese favorites.

They were a consistent go-to for takeout (photo below) and the kids especially love the abundance of noodles.

A few of our personal favorites include Tallarín Saltado, The Krunch Roll, Lomo Saltado, Arroz Chaufa, and Tallarín Verde with Chicken Katsu. 

Cara Mia Baking Co.

Cara Mia Baking Co. (previously The Trim Tart) opened in 2019 and offers a variety of coffee, tea, sweet and savory pastries (as local, seasonal, and organic as possible), and custom cake orders.

The shop is located on the northwest corner of Narbonne Ave and Lomita Blvd. Photographed above is their Tres Leches Latte (so good!), Chai Latte, Almond Puff, Basil Parmesan Scone, and Pain au Chocolat. Every pastry we have tried so far has been excellent. 

Sushi Delight

Sushi Delight was actually the very last restaurant we dined in before the shutdown. Situated in a shopping center at 2117 Pacific Coast Highway, they have an assortment of specialty rolls in a laid-back atmosphere and are family-friendly with high chairs and much appreciated trainer chopsticks. 

Photographed above is the Cali Tempura Roll, Southbay Roll, Shrimp Tempura Roll, Lomita Roll, and Kids Chicken Teriyaki. 

Sampa’s Pizza

Sampa’s Gourmet Pizza is also along Pacific Coast Highway at the corner of PCH and Pennsylvania Ave.

This small pizza shop combines Italian, Brazilian, and American flavors with options such as Sao Paulo (tomato sauce, chicken, corn, catupiry, mozzarella, oregano), Calabresa (hot Portuguese sausage, sweet onions, mozzarella, kalamata olives), and Funghi Al Tartufo (ricotta, mushrooms, parmesan, mozzarella, oregano, Italian truffle oil).

Photographed above is their Half/Half Rio de Janeiro (tomato sauce, hearts of palm, provolone, catupiry, mozzarella, and oregano) and Napolitana (tomato sauce, basil, tomatoes, fried garlic, Parmesan, and mozzarella), Pepperoni, Nutella with Strawberries, Churros, Cheese Balls, Brigadeiro, and Beijinho.

Corridor Flow

Corridor Flow is a fairly new addition to Lomita. This family-owned coffee shop opened to the public in September 2019.

They feature cold brew, specialty lattes, tea, and a few food items. I have also recently picked up some of their quarter gallon drinks to enjoy at home.

Ruiji Sichuan Cuisine

We have gotten delivery from Ruiji Sichuan Cuisine a handful of times. I especially love their variety of knife-cut noodles and dumplings.

Photographed above is their Sichuan Knife-Cut Wheat Noodle Beef Soup, Wonton in Chili Sauce, Egg Fried Rice, Sautéed Bok Choy and Shiitake Mushroom, Scallion Pancakes, and Fried Sticky Rice Cake with Brown Sugar. 

Bites and Bashes

Bites & Bashes started as a catering and events company in 2015 by mother-daughter duo, Julie and Crystal.

They opened the cafe at 25600 Narbonne Avenue in June 2018 with an all day breakfast menu, weekend brunch, drinks and cocktails, and a few Korean-inspired entrees mixed throughout. There are a few spots for street parking and a dedicated parking lot about a block north.

Our favorites so far have included the flavored lattes, Philly Cheese Bulgogi, Shakshuka, and petite desserts (especially the s’mores bar in the photo above). 

Suki Time Thai Kitchen

Suki Time Thai Kitchen became our go-to restaurant for Thai delivery after moving to California.

The Thai Iced Tea is always a favorite and photographed above is their BBQ Pork with Tiger Sauce, Chicken Fried Rice, Kua Gai (stir-fried flat rice noodles with egg, chicken, carrots, green onions, and bean sprouts), Summer Roll, Fried Dumplings (with ground chicken and mixed vegetables), and Thai Ice Coffee.

They also have a wonderful assortment of curries and noodles. 

Looking for more places to visit in Southern California?

Check out:

• Homemade Udon Noodles and Los Angeles: South Coast Botanic Garden
• Spaghetti Grilled Cheese and Irvine, California
• Carne Asada Breakfast Burritos and Redondo Beach, California

Basil Parmesan Scones

I usually lean towards more sweet scones, but absolutely loved the combination of basil and parmesan when I first tried the Basil Parmesan Scones at Cara Mia Baking Co. They come together fairly easily too!

Flour, baking powder, and salt are mixed together before cutting in the butter to create a crumbly mixture. Fresh basil and shredded Parmesan are folded in, followed by beaten egg and cream to form a light dough.

The dough is pressed into a thick disc, cut into wedges, then topped with an egg wash and more shredded Parmesan before baking until golden and flaky.

They are especially delicious served warm from the oven with salted butter. 

A Few Basil Parmesan Scone Tips

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring up and level with a knife without pressing down. The most accurate way to measure is by weight.

To help create the buttery flaky texture, I used a dough blender to cut in the diced butter. You can also use two forks or the tips of your fingers.

The trick to the wonderful texture in these scones is to not over-mix and make sure everything is as cold as possible when it goes into the oven.

Work quickly with the ingredients to keep them cold. If something happens and you need to step away for a minute, place the bowl in the refrigerator.

I added just enough cream to bring the dough together, but try to avoid adding too much. Overworking the dough will cause the scones to toughen a bit.

I cut the Basil Parmesan Scones into large wedges, but the dough can also be divided in half and cut into smaller wedges or even circles/squares.

Brush the egg wash only over the tops of the scones. Brushing along the sides may seal in the edges and prevent the flaky layers from rising properly.

The scones are best the day they are made, especially warm from the oven. They can be frozen after cutting, but before baking for future use. Arrange in a single layer on a parchment-lined baking sheet.

When solid, transfer to a freezer-safe bag for up to a couple of months. Bake straight from the freezer. Just add a couple of minutes to the baking time.

This recipe was originally posted in September 2020 and updated in August 2024 with a few adjustments and metric measurements.

Basil Parmesan Scones Recipe

Adapted from Butter & Air

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5 from 5 votes

Basil Parmesan Scones

A recipe for Basil Parmesan Scones! These savory scones are packed with shredded Parmesan and finely chopped fresh basil.

Course Breakfast

Cuisine N/A

Keyword basil, breakfast, parmesan, scone

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

0 minutes minutes

Total Time 27 minutes minutes

Servings 6 Scones

Ingredients

• 2 cups (250 grams) all-purpose flour
• 1 tablespoon (13 grams) baking powder
• 1/2 teaspoon salt
• 6 tablespoons (85 grams) unsalted butter chilled and diced
• 1/4 cup (7 grams) fresh basil leaves finely chopped
• 1 1/2 ounces (43 grams) freshly grated Parmesan about 1/2 cup
• 1 large egg
• 3/4 cup (177 milliliters) heavy cream

Topping:

• 1 large egg yolk
• 1 tablespoon (15 milliliters) heavy cream
• 1/2 ounce (14 grams) freshly shredded Parmesan

Instructions

• Preheat oven to 400˚F (200˚C). Line a large baking sheet with parchment or lightly grease.
• In a large bowl, combine the flour, baking powder, and salt.
• Quickly cut in the butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea.
• Fold in the finely chopped fresh basil and shredded Parmesan.
• In a small bowl, beat together the egg and heavy cream.
• Pour into the dry ingredients and gently combine just until the mixture comes together. Do not overmix. If the mixture continues to fall apart, add a little more cream.
• Place the dough on floured surface and lightly knead to bring it together. Gently press into a disc about 3/4 inch (2 centimeters) thick.
• Cut the disc into 6 equal slices. Transfer to the prepared baking sheet about 1/2 inch (1.25 centimeters) apart.
• In a small bowl, whisk together the egg yolk and cream. Brush over the top of each scone. Take care to not brush the sides. Sprinkle with the shredded Parmesan cheese.
• Bake in preheated oven until puffed and golden, 12-15 minutes.
• Allow the scones to cool on the pan for 5 minutes before removing to wire rack.