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 caloriescarbohydrate: 34.3 gcholesterol: 22.9 mgfat: 9 gfiber: 1.3 gprotein: 3.5 gsaturatedFat: 5.5 gservingSize: -sodium: 390.4 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Fresh Strawberry Scones
Directions
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Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
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.
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.
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.