Prep Time::30 mins
Cook Time::20 mins
Additional Time::25 mins
Total Time:: 1 hr 15 mins
Servings::8
Yield::8 scones
Ingredients
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1 cup ripe strawberries – cleaned, hulled, and diced
½ cup light cream
1 teaspoon vanilla extract
2 cups all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons grated lemon zest
½ teaspoon salt
¼ teaspoon ground nutmeg
6 tablespoons cold unsalted butter, cut into chunks
Directions
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Place diced strawberries onto paper towels to absorb liquid. Combine cream and vanilla extract in a small pitcher or measuring cup with a pour spout.
Whisk flour, sugar, baking powder, lemon zest, salt, and nutmeg together in a mixing bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, gently tossing ingredients.
Make a well in the center of the flour mixture. Pour cream mixture into well and quickly stir just until dough is blended. Allow dough to rest for 2 minutes.
Turn dough out onto a lightly floured surface and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to the prepared baking sheet and pat into an 8-inch round. Cut into eight wedge-shaped pieces using a serrated knife. Separate wedges on the baking sheet, spaced at least 1/2 inch apart.
Bake in the preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack and let cool for 20 minutes before serving.