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1
Heat your oven to 425F Line a large baking sheet with parchment paper, using a few spots of butter or cooking oil to stick it in place.
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2
Set the baking sheet aside.
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3
Place the diced strawberries on several sheets of paper towel to absorb their juice.
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4
Meanwhile, combine the flour, sugar, baking powder, salt, and nutmeg in a large bowl.
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5
Zest half of the lemon into the ingredients, taking care to remove just the outermost skin and not the white pith.
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6
Cut in the butter with two butter knives or a pastry blender until the flour-coated pieces are the size of peas.
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7
Add the strawberries, tossing them gently with a fork to coat them.
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8
Make a well in the mixture.
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9
Blend the 1/2 cup of light cream and the vanilla extract in a measuring cup and pour them into the well.
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10
Using as few strokes as possible, gently stir the dough until it forms a ball.
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11
Let the dough sit for 1 minute.
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12
Clean and flour your hands and dust your work surface with flour.
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13
Place the dough on the floured surface and knead it gently three or four times.
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14
Transfer it to the large baking sheet and pat it into an 8-inch circle.
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15
Using a lightly oiled pizza cutter or a serrated knife, cut the dough into 8 wedges, as you would a pizza.
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16
Use a small spatula or pie server to carefully separate the pieces, leaving at least an inch between them.
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17
Brush the tops of the scones with the remaining tablespoon of light cream, then sprinkle the surfaces with sugar.
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18
Bake the scones until the outsides are crusty and starting to brown, about 18 minutes.
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19
Let them cool on the baking sheet for 2 minutes, then slide the parchment and the scones onto a wire rack to cool for another 20 minutes before serving.
