Fresh Strawberry Scones recipe

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Ingredients

1 cup ripe strawberries - cleaned, hulled and diced
1 teaspoon vanilla extract
½ cup light cream
2 cups all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ teaspoons lemon zest
6 tablespoons cold unsalted butter

Nutrition Info

231.7 calories
carbohydrate: 34.3 g
cholesterol: 22.9 mg
fat: 9 g
fiber: 1.3 g
protein: 3.5 g
saturatedFat: 5.5 g
servingSize: -
sodium: 390.4 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  2. Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.

  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.

  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.

  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.

Recipe Yield

8 servings

Recipe Note

This delicious, irresistible recipe makes a perfect snack and breakfast treat!

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