fresh strawberry scones

Ingredients

• Servings: 8
• 1 cup ripe strawberries - cleaned, hulled and diced
• 1 teaspoon vanilla extract
• 1/2 cup light cream
• 2 cups all-purpose flour
• 1/3 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons lemon zest
• 6 tablespoons cold unsalted butter

Recipe

Preparation Time: 20 mins Cook Time: 16 mins Ready Time: 56 mins


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
• place diced strawberries on paper towels to absorb liquid. combine the cream with the vanilla extract in a small pitcher, and set aside.
• 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.
• turn dough out 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.
• 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.