Strawberry Lemon Nutmeg Scones

Recipe Collection: Breakfast

Strawberry Lemon Nutmeg Scones elevate your breakfast or afternoon tea with a burst of fresh strawberries and a refreshing hint of lemon zest. These vegetarian scones are a perfect treat for any occasion. With a delightful texture and a subtle nutmeg aroma, they pair beautifully with coffee or tea. These scones are gluten-free and dairy-free, making them suitable for various dietary needs. Perfect for brunch or as a snack, they can be enjoyed warm or at room temperature.

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Overview

These Zesty Strawberry Scones are a delightful treat perfect for breakfast or an afternoon snack. The combination of fresh strawberries, a hint of lemon zest, and a touch of nutmeg creates a rich and irresistible flavor that will have everyone reaching for seconds.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

British

Serving Size: 8

Cooking Time: 75 minutes

Ingredients

• 1 Cup ripe strawberries, diced
• 0.5 Cup light cream
• 1 Teaspoon (tsp) vanilla extract
• 2 Cups all-purpose flour
• 0.33 Cup white sugar
• 1 Tablespoon (tbsp) baking powder
• 1.5 Teaspoons (tsp) lemon zest, zested
• 0.5 Teaspoon (tsp) salt
• 0.25 Teaspoon (tsp) nutmeg, ground
• 6 Tablespoons (tbsp) unsalted butter, divided

Steps

1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. Place diced strawberries onto paper towels to absorb excess liquid. Combine cream and vanilla extract in a small pitcher or measuring cup with a pour spout.
3. In a mixing bowl, whisk together flour, sugar, baking powder, lemon zest, salt, and nutmeg. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse, pea-sized crumbs. Gently stir in the strawberries.
4. Make a well in the center of the flour mixture. Pour the cream mixture into the well and quickly stir just until the dough is blended. Allow the dough to rest for 2 minutes.
5. Turn the dough out onto a lightly floured surface and knead until smooth and satiny, about 4 to 5 minutes. Transfer the dough to the prepared baking sheet and pat it into an 8-inch round. Cut into eight wedge-shaped pieces using a serrated knife. Separate the wedges on the baking sheet, spacing them at least 1/2 inch apart.
6. Bake in the preheated oven until the tops are light brown and crusty, about 16 to 18 minutes. Transfer to a wire rack and let cool for 20 minutes before serving.

Enjoy your homemade Zesty Strawberry Scones with a cup of tea or coffee!