Ingredients
8
8 servings
- •1 cup ripe strawberries - cleaned, hulled and diced
- •1 teaspoon vanilla extract
- •0.5 cup light cream
- •2 cups all-purpose flour
- •0.33333298563957 cup white sugar
- •1 tablespoon baking powder
- •0.5 teaspoon salt
- •0.25 teaspoon ground nutmeg
- •1.5 teaspoons lemon zest
- •6 tablespoons cold unsalted butter
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.
- Whisk flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, then 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 for 2 minutes.
- Knead dough on a lightly floured work surface until smooth and satiny, 4 to 5 minutes. Transfer dough to the prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into eight wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch between each one.
- Bake in the preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack and let cool for 20 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 232
- Carbohydrate: 34g
- Fat: 9g
- Fiber: 1g
- Protein: 4g
- Sugar: 10g
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