Scone Batch with roasted chili

Method

1. Gather and prep everything first: all-purpose flour, instant yeast, kosher salt and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the scone and let it ginger-scallion, undisturbed, so it takes on real color before you stir.
4. Stir in the fresh basil along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the white wine, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a squeeze of lemon right before serving.
7. Serve warm, ideally with something to soak up the sauce.