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1
Preheat oven to 425 degrees F (220 degrees C).
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2
Line a baking sheet with parchment paper.
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3
Place diced strawberries on paper towels to absorb liquid.
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4
Combine the cream with the vanilla extract in a small pitcher, and set aside.
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5
Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl.
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6
Cut the cold butter into chunks and add to the flour mixture.
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7
Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs.
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8
Stir in strawberries, and gently toss ingredients.
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9
Make a hole in the middle of the flour mixture; pour cream mixture into the hole.
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10
Quickly stir dough together until just blended.
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11
Allow dough to rest 2 minutes.
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12
Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes.
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13
Transfer dough to prepared baking sheet and pat into an 8-inch round.
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14
Use a serrated knife to cut the round into 8 wedge-shaped pieces.
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15
Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
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16
Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes.
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17
Transfer to a wire rack, and cool 20 minutes before serving.
