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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

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

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

  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

232 calories; 9 g total fat; 23 mg cholesterol; 390 mg sodium. 34.3 g carbohydrates; 3.5 g protein; Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/29/2007
I debated between 4 and 5 stars. Here is the reason why: The taste was very good but it was too wet. Even following the directions of using paper towel to drain excess juice from the strawberries I still had to keep adding more flour in order to be able to knead it. I must have added at a minimum about 1/2 cup of flour. I did so a little at a time as I was feeling for it to become the right consistency to allow kneading. The end result was delicious! Read More
(57)

Most helpful critical review

Rating: 3 stars
05/03/2010
They looked wonderful but were not very flavorful. Needs more strawberry flavor. Read More
(7)
76 Ratings
  • 5 star values: 43
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
07/29/2007
I debated between 4 and 5 stars. Here is the reason why: The taste was very good but it was too wet. Even following the directions of using paper towel to drain excess juice from the strawberries I still had to keep adding more flour in order to be able to knead it. I must have added at a minimum about 1/2 cup of flour. I did so a little at a time as I was feeling for it to become the right consistency to allow kneading. The end result was delicious! Read More
(57)
Rating: 5 stars
07/29/2007
I debated between 4 and 5 stars. Here is the reason why: The taste was very good but it was too wet. Even following the directions of using paper towel to drain excess juice from the strawberries I still had to keep adding more flour in order to be able to knead it. I must have added at a minimum about 1/2 cup of flour. I did so a little at a time as I was feeling for it to become the right consistency to allow kneading. The end result was delicious! Read More
(57)
Rating: 5 stars
05/11/2008
These are amazing!!! I replaced milk with buttermilk and added mini white chocolate chips. I didn't need the dough. I just scooped it onto individual scones. The batter was wet but scoopable. It yield 14 scones. Read More
(30)
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Rating: 5 stars
05/17/2010
These were excellent. I didn't have cream or lemons on hand the first time I made them so I substituted 1/2 cup vanilla yogurt for the cream and vanilla (second time used 1/2 cup strawberry yogurt). This also made them a bit healthier. In place of the lemon zest I added a little lemon juice to the powdered sugar glaze I made. The dough was very crumbly when I dumped it onto the counter because yogurt is thicker than cream. It didn't mix in as well so I had to mix it by hand on the counter to make sure the moisture was evenly distributed. I made these for my wife for Mother's Day breakfast and she LOVED them. Read More
(28)
Rating: 5 stars
10/05/2010
I have made this recipe several times now. The first time I made it just as written and although it was very yummy the dough was wet. The strawberries you use directly effect the outcome! If you have very ripe sweet berries you will get a wet and yummy dough if you get some that rea not so ripe you will have less trouble with moisture but the taste will not be as good. My final solution was to use a combination of dried strawberries and dried strawberry flavored crasins. YUM! Also faboo with dried blueberries. (Be sure to mince them a bit so they are not so big.) Read More
(19)
Rating: 5 stars
07/05/2008
I made Fresh Peach Scones. Because the peaches were crisp I did not have to worry about extra moisture! I really liked the consistency of the dough and the taste of the nutmeg in this. This is the recipe I would choose to use for Peaches and Cream Scones! Read More
(19)
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Rating: 5 stars
05/10/2010
I made a slight variation of these by using a cup of oats ground instead of 1 c of flour. I also reduced the butter to 3 T. They usually only have to cook for about 14 min watch them closely. My husband loves strawerry muffins and thought these were delicious. Read More
(14)
Rating: 5 stars
04/09/2008
These were great! I pretty much followed the recipe to a T. I did not knead the dough as long as suggested nor did I add much more flower. The dough was quite sticky and lumpy (not smooth) when I placed it on the baking sheet with parchment. I was worried that too much flour and kneading would toughen it. In the end they had a lumpy appearance but were wonderful none the less. (Always use fresh baking soda.. discard an open can after 8-12 months.) Read More
(13)
Rating: 4 stars
08/03/2009
Delicious! I also didn't knead the dough too much. I find that to get the consistency that I like (which is similar to a flaky biscuit); the dough can't be over worked. Also keep your butter and cream cold! After adding the vanilla to the cream put it back in the fridge. Keep the butter in the fridge (or even the freezer if you want) until it's time to use. Oh and I love the nutmeg in this! Read More
(11)
Rating: 3 stars
05/03/2010
They looked wonderful but were not very flavorful. Needs more strawberry flavor. Read More
(7)