Strawberry Citrus Scones

Prep Time: 20 mins  | Cook Time:  16 mins | Course: Breakfast | Servings: 8

Strawberry scones with lemon or orange zest and cream. Cut into hearts or pat into a circle and cut into triangles. These scones are filled with jammy strawberries and will brighten your morning. Serve with the clotted cream while still warm. There is nothing like melted clotted cream on a warm scone. Inspired by Joy at Joy the Baker. https://joythebaker.com/2014/04/tiny-strawberry-cream-scones/

2 cups + 2 Tbsp flour

¼ cup sugar

1 Tbsp baking powder

½ tsp salt

1 Tbsp lemon or orange zest

½ cup butter, cut into tablespoons

¼ cup heavy cream

¼ cup sour cream

1 egg

1 Tbsp lemon or orange juice

½ tsp vanilla

¾ cup strawberries, hulled and chopped

1 Tbsp sugar, for topping

Clotted cream or devon cream, for serving

Preheat oven to 400*. Layer flour, sugar, baking powder, salt and zest into a food processor. Pulse once to distribute. Add in butter and pulse to fine crumbs. Mix cream, sour cream, egg, citrus juice and vanilla together and pour into the processor. Pulse quickly 5-7 times until clumps come together in the work bowl. Turn out onto a silpat or piece of parchment that has been lightly dusted with flour. Hull strawberries and place in the food processor, pulse 4-6 times for a rough chop consistency. Fold into the dough by hand or with a rubber scraper until just combined, on the silpat or a piece of parchment. Form a circle approximately 1 “ thick and cut into 8 wedges (or cut into hearts or circles with a biscuit cutter). Place silpat on a baking sheet and sprinkle scone top with additional tablespoon of sugar. Bake for 16-18 minutes or until scones are golden brown on top and cooked throughout. Serve with the clotted cream while still warm.