Fresh Strawberry Scones

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher and set aside.

Whisk the flour sugar baking powder salt nutmeg and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse pea-sized crumbs. Stir in strawberries and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.

Turn dough out onto a lightly floured work surface; and knead until smooth and satiny 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet leaving at least 1/2 inch space between each.

Bake in preheated oven until tops are light brown and crusty 16 to 18 minutes. Transfer to a wire rack and cool 20 minutes before serving.