“This delicious, irresistible recipe makes a perfect snack and breakfast treat!” - by Annie Y.
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 255 cal
- 13%
- Fat
- 11.5 g
- 18%
- Carbs
- 34.6 g
- 11%
Based on a 2,000 calorie diet
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Reviews (28)
Rate This Recipe
"I debated between 4 and 5 stars. Here is the reason why: The taste was very good but it was too wet. Even following the directions of using paper towel to drain excess juice from the strawberries I..." See more still had to keep adding more flour in order to be able to knead it. I must have added at a minimum about 1/2 cup of flour. I did so a little at a time as I was feeling for it to become the right consistency to allow kneading. The end result was delicious!"
Milena
"These are amazing!!! I replaced milk with buttermilk and added mini white chocolate chips. I didn't need the dough. I just scooped it onto individual scones. The batter was wet but scoopable. It ..." See moreyield 14 scones."
Andrew
"These were excellent. I didn't have cream or lemons on hand the first time I made them, so I substituted 1/2 cup vanilla yogurt for the cream and vanilla (second time used 1/2 cup strawberry yogurt)...." See more This also made them a bit healthier. In place of the lemon zest, I added a little lemon juice to the powdered sugar glaze I made. The dough was very crumbly when I dumped it onto the counter because yogurt is thicker than cream. It didn't mix in as well, so I had to mix it by hand on the counter to make sure the moisture was evenly distributed. I made these for my wife for Mother's Day breakfast, and she LOVED them."
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