Fresh Strawberry Scones

This strawberry scone recipe with sweet fresh strawberries, bright lemon zest, and nutmeg makes a batch of rich, buttery scones for a summertime treat.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 232 Calories

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
• 0.5 teaspoon salt
• 0.25 teaspoon ground nutmeg
• 0.5 cup light cream
• 1.5 teaspoons lemon zest
• 0.33333298563957 cup white sugar

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.