Freshly chopped strawberries add a lovely summer flavour to these rich scones with a hint of lemon and nutmeg.
25 people made this
150g ripe strawberries - cleaned, hulled and diced
1 teaspoon vanilla extract
4 tablespoons single cream
250g plain flour
60g caster sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 teaspoons lemon zest
85g cold unsalted butter
Method Prep:20min › Cook:16min › Extra time:20min › Ready in:56min
Preheat oven to 220 C / Gas 7. Line a baking tray with parchment.
Place diced strawberries on kitchen roll to absorb liquid. Combine the cream with the vanilla extract in a small jug; 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. Rub in butter until mixture resembles coarse crumbs. Stir in strawberries and gently toss ingredients. Make a well in the centre of the flour mixture; pour cream mixture into the well. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
Turn dough out onto a lightly floured work surface; knead until smooth, 4 to 5 minutes. Pat down and cut out 8 scones with a round cutter or simply transfer dough to prepared baking tray. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking tray, leaving at least 2cm between each.
Bake in preheated oven until tops are light brown and golden, 16 to 18 minutes. Transfer to a cooling rack for 20 minutes before serving.