Lovely Smell!

Today I felt like making scones, so my little helper and I made this recipe below. The house smells so yummy I can't wait to have a taste :) I forgot to take a picture of the finished product and I already packed them up! They look really moist and chewy, but not too moist! I forgot to spray the pan and so they got a little dark on the bottom. Oh, I didn't use strawberries, I used dried cranberries instead.  =)

INGREDIENTS

• 1 cup ripe strawberries - cleaned, hulled and diced
• 1 teaspoon vanilla extract
• 1/2 cup light cream
• 2 cups all-purpose flour
• 1/3 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons lemon zest
• 6 tablespoons cold unsalted butter 
• 
  
• 1. Preheat oven to 425 degrees F (220 degrees C.) Line a baking sheet with parchment paper.
• 2. Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small 
•     pitcher, and set aside.
• 3. 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.
• 4. 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.
• 5.  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.
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