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Strawberry Scones

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 8 scones
Course: Breakfast, Dessert
Ingredients Method

Ingredients
  

  • 250 g all-purpose flour (2 cups)
  • 65 g granulated sugar (1/3 cup)
  • 2.5 tsp baking powder
  • Zest of 1 lemon
  • 115 g salted butter cold and cubed (1/2 cup)
  • 180 ml heavy cream 35% (3/4 cup), plus 1 tbsp for brushing
  • 1 tsp vanilla extract
  • 115 g strawberries chopped (2/3 cup)

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant.
  3. Add the flour and baking powder, stirring to combine.
  4. Add the cubed butter and work it into the flour with your hands until the mixture is sandy and coarse.
  5. Stir the vanilla into the cream, then pour it into the dry mixture.
  6. Fold in the chopped strawberries gently.
  7. Turn the dough onto a lightly floured surface and form into a 1-inch thick disk.
  8. Cut into 8 wedges and arrange on the prepared baking sheet.
  9. Brush the tops with the reserved cream and optionally sprinkle with sugar.
  10. Bake for 22–25 minutes, or until the scones are golden brown. Let cool slightly and enjoy warm.