by Austin Carter
New Recipe
Course: Breakfast Cuisine: American Cook Time: 20minutes Cook Time: 20minutes Additional Time: 25minutes Total Time:1hour 15minutes Calories: 230kcal Servings: 8
– Measuring cups and spoons – Mixing Bowl – Whisk – Pastry blender or 2 knives – Small pitcher or measuring cup with a pour spout – Paper Towels
– Baking sheet – Parchment Paper – Serrated Knife – Wire rack
– 1 cup ripe strawberries – cleaned hulled, and diced – ½ cup light cream – 1 teaspoon vanilla extract – 2 cups all-purpose flour – ⅓ cup white sugar – 1 tablespoon baking powder – 1 ½ teaspoons grated lemon zest
– ½ teaspoon salt – ¼ teaspoon ground nutmeg – 6 tablespoons cold unsalted butter cut into chunks
1. Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper. 2. Place diced strawberries on paper towels to absorb excess liquid. Mix cream and vanilla extract in a small pitcher.
3. Whisk together flour, sugar, baking powder, lemon zest, salt, and nutmeg in a mixing bowl. Cut in butter until the mixture resembles coarse crumbs. 4. Stir in the strawberries, gently tossing to combine. Make a well in the center of the flour mixture.
5. Pour the cream mixture into the well and stir just until the dough is blended. Let the dough rest for 2 minutes. 6. Turn the dough out onto a lightly floured surface and knead until smooth, about 4-5 minutes.
7. Transfer the dough to the prepared baking sheet, pat into an 8-inch round, and cut into eight wedges. Separate the wedges slightly. 8. Bake for 16-18 minutes until tops are light brown. Transfer to a wire rack to cool for 20 minutes before serving.