Fresh Strawberry Scones
This strawberry scone recipe makes eight deliciously rich, irresistible breakfast or afternoon treats that will disappear fast!
ripe strawberries - cleaned, hulled, and diced
1
cup
vanilla extract
1
teaspoon
light cream
½
cup
all-purpose flour
2
cups
white sugar
⅓
cup
baking powder
1
tablespoon
salt
½
teaspoon
ground nutmeg
¼
teaspoon
lemon zest
1 ½
teaspoons
cold unsalted butter, cut into chunks
6
tablespoons
 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.
  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.
  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.
  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.
  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.
