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Scn: Fresh Strawberry Scones

Source of Recipe

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Fresh Strawberry Scones

Allrecipes.com
Adapted from Recipe by: Annie Y.
34 reviews rate this recipe 4 of 5 stars.
8 servings
Prep 20 min. � Cook 16 min. - Ready In 56 min.

"This delicious, irresistible recipe makes a perfect snack and breakfast treat!"

Ingredients:
1 cup ripe strawberries - cleaned, hulled and diced
1 teaspoon vanilla extract
1/2 cup light cream
2 cups all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/2 teaspoons lemon zest
6 tablespoons cold unsalted butter

Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2. Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.

3. 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.

4. 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.

5. 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.

1 scone equals: Calories: 255 (Calories from Fat: 103); Total Fat: 11.5g (Saturated Fat: 7.1g); Cholesterol: 32mg; Sodium: 321mg; Total Carbohydrates: 34.6g; Sugars: 9.5g; Dietary Fiber: 1.3g; Protein: 3.6g