These rich, buttery strawberry scones are perfect for breakfast or a snack. Fresh berries add fruity sweetness while lemon and nutmeg enhance the flavor.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
232 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Step 2
Place diced strawberries onto paper towels to absorb liquid. Combine cream and vanilla extract in a small pitcher.
Step 3
Whisk flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, then gently toss ingredients.
Step 4
Make a hole in the middle of the flour mixture. Pour cream mixture into the hole; quickly stir dough together until just blended. Allow dough to rest for 2 minutes.
Step 5
Knead dough on a lightly floured work surface until smooth and satiny, 4 to 5 minutes. Transfer dough to the prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into eight wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch between each one.
Step 6
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.
Ingredients
2 cups all-purpose flour
1 teaspoon vanilla extract
1 tablespoon baking powder
6 tablespoons cold unsalted butter
1 cup ripe strawberries - cleaned, hulled and diced
