This delicious, irresistible recipe for strawberry scones makes a perfect snack and breakfast treat!
Ingredients
- ripe strawberries - cleaned, hulled, and: 1 cup (diced)
- vanilla extract: 1 tsp
- light cream: 0.5 cup
- all-purpose flour: 2 cups
- white sugar: 0.33333 cup
- baking powder: 1 Tbsp
- salt: 0.5 tsp
- ground nutmeg: 0.25 tsp
- ½ teaspoons lemon zest: 1 piece
- unsalted butter, cut into chunks: 6 Tbsp (cold)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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Place diced strawberries onto paper towels to absorb liquid. Combine cream and vanilla extract in a small pitcher.
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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.
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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.
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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.
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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.
