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–+ servings

Strawberry Lemon Cream Scones

Deliciously light and fluffy scones infused with fresh strawberries and a hint of lemon, perfect for breakfast or tea time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American, British
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup heavy cream plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
Add-ins
  • 1 cup fresh strawberries diced

Method
 

Preparation
  1. Preheat the oven to 400?F (200?C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
  3. Add the diced strawberries and gently toss to coat.
Mixing
  1. In another bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.
  2. Pour the wet ingredients into the dry ingredients and mix until just combined.
  3. Turn the dough onto a floured surface and knead gently until it comes together.
Shaping and Baking
  1. Pat the dough into a circle about 1 inch thick and cut into wedges.
  2. Place the scones on the prepared baking sheet and brush the tops with extra heavy cream.
  3. Bake for 15-20 minutes or until golden brown.
Serving
  1. Allow the scones to cool slightly before serving. Enjoy warm or at room temperature.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

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