Indulgent Strawberry Scones: A Taste of Summer!

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

Place diced strawberries onto paper towels to absorb liquid. Combine cream and vanilla extract in a small pitcher.

Whisk flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, then 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 for 2 minutes.

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

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