Fresh Strawberry Scones
Ingredients
- 1 cup ripe strawberries - cleaned, hulled, and diced
- ½ cup light cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ⅓ cup white sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons grated lemon zest
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg (Optional)
- 6 tablespoons cold unsalted butter, cut into chunks
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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 or measuring cup with a pour spout.
- Whisk flour, sugar, baking powder, lemon zest, salt, and nutmeg (if using) 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.
- 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.
- 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 an inch apart.
- Bake in the preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack and let cool slightly before serving.
Source
Original recipe: View Original