Latest Menu Blend Fresh Strawberry Scones :: Best Family Recipes

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Fresh Strawberry Scones

"This scrumptious, impossible to resist recipe makes an excellent snack and breakfast deal with!"

Ingredients :

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

Instructions :

Prep : 20M	Cook : 8M	Ready in : 56M

Preheat oven to 425 ranges F (220 tiers C). Line a baking sheet with parchment paper.
Place diced strawberries on paper towels to soak up liquid. Combine the cream with the vanilla extract in a small pitcher, and set apart.
Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a blending bowl. Cut the bloodless butter into chunks and upload to the flour mixture. Use a pastry blender to reduce in butter until combination resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss substances. Make a hole in the middle of the flour mixture; pour cream combination into the hole. Quickly stir dough together until simply mixed. Allow dough to rest 2 minutes.
Turn dough out onto a lightly floured work floor; and knead till smooth and satiny, 4 to five minutes. Transfer dough to prepared baking sheet and pat into an eight-inch round. Use a serrated knife to cut the round into 8 wedge-fashioned portions. Separate wedges at the baking sheet, leaving at least half of inch area among each.
Bake in preheated oven until tops are light brown and crusty, sixteen to 18 minutes. Transfer to a wire rack, and funky 20 minutes earlier than serving.

Notes :

Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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