• 1 cup diced fresh strawberries
  • 2 cups flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • A lemon, for zest
  • 6 tablespoons butter, cut into 1/4-inch pieces
  • 1/2 cup light cream
  • 1 tablespoon light cream
  • 1 tsp vanilla extract


Preheat the oven to 425 degrees Fahrenheit. Line a cookie sheet with wax paper and set aside.

After preparing strawberries, place on paper towels to absorb the juice. In a large bowl combine the flour, baking powder, sugar, salt, and nutmeg. Zest half of the lemon into the dry ingredients.

Cut in the butter, until mixture is about pea size.

Add the strawberries and toss to coat them with the dry mixture. Make a well in the dry mixture.

In a small bowl, combine the ½ cup of cream and vanilla extract, blend well, and pour into the well.

Gently stir the dough until you can form a ball. Set aside for 1 minute.

Place the dough on a floured surface, knead 4 times. Cut the dough into 8 wedges using a pizza cutter.

Separate and leave 1 inch between each slice.

Brush the tops with the light cream, sprinkle with sugar, and bake until beginning to brown around 18 minutes.

Cool place on wax paper and cool for another 20 minutes.

Makes around 8 scones.