Strawberry Scones Recipe
These delightful strawberry scones, with a hint of lemon zest and nutmeg, are a perfect summer treat, offering a buttery and fruity burst of flavor in every bite.
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Calories: 230kcal
Servings: 8
Equipment
- Pastry blender or 2 knives
- Small pitcher or measuring cup with a pour spout
- Paper Towels
- Serrated Knife
- Wire rack
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
- 6 tablespoons cold unsalted butter cut into chunks
Instructions
- Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- Place diced strawberries on paper towels to absorb excess liquid. Mix cream and vanilla extract in a small pitcher.
- Whisk together flour, sugar, baking powder, lemon zest, salt, and nutmeg in a mixing bowl. Cut in butter until the mixture resembles coarse crumbs.
- Stir in the strawberries, gently tossing to combine. Make a well in the center of the flour mixture.
- Pour the cream mixture into the well and stir just until the dough is blended. Let the dough rest for 2 minutes.
- Turn the dough out onto a lightly floured surface and knead until smooth, about 4-5 minutes.
- Transfer the dough to the prepared baking sheet, pat into an 8-inch round, and cut into eight wedges. Separate the wedges slightly.
- Bake for 16-18 minutes until tops are light brown. Transfer to a wire rack to cool for 20 minutes before serving.
Nutrition
Calories: 230kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Cholesterol: 23mg | Sodium: 390mg | Potassium: 68mg | Fiber: 1g | Sugar: 10g | Vitamin C: 12mg | Calcium: 113mg | Iron: 2mg