Perfect for breakfast or as a snack, diced strawberries add fresh summer flavor to these buttery cream scones with a hint of lemon and nutmeg.
Preparation Time
20 mins
Cooking Time
16 mins
Total Time
36 mins
Calories
232 Calories
Recipe Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Step 2
Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
Step 3
Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. 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 2 minutes.
Step 4
Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
Step 5
Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.
Ingredients
2 cups all-purpose flour
1 teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon ground nutmeg
⅓ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons lemon zest
½ cup light cream
6 tablespoons cold unsalted butter
1 cup ripe strawberries - cleaned, hulled and diced
