Lemon Scones

• total time: 23 minutes

Ingredients

250 g all-purpose flour (2 cups)

65 g granulated sugar (1/3 cup)

115 g salted butter, cold and cubed (1/2 cup)

115 g strawberries, chopped (2/3 cup)

180 ml heavy cream 35% (3/4 cup)

2 ½ tsp baking powder

Zest of 1 lemon

1 tsp vanilla extract

1 tbsp heavy cream (for brushing on top)

Directions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, rub the lemon zest into the sugar using your fingertips until fragrant.

Add the flour and baking powder, then stir to combine.

Add the cold, cubed butter and use your hands to work it into the flour mixture until it resembles a coarse, sandy texture.

In a small bowl, stir the vanilla into the heavy cream, then pour it into the dry mixture.

Gently fold in the diced strawberries.

Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick disk.

Cut into 8 wedges and place them on the prepared baking sheet.

Brush the tops with cream and, if desired, sprinkle with sugar or coarse sugar.

Bake for 22–25 minutes, or until golden brown. Let cool slightly before serving

strawberries #scones #easyrecipes