Preparation

• 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 or measuring cup.
• Whisk flour, sugar, baking powder, lemon zest, salt, and nutmeg (if using) together in a mixing bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in strawberries.
• Make a well in the center of the flour mixture. Pour cream mixture into well and quickly stir just until dough is blended. Allow dough to rest for 2 minutes.
• Turn dough onto a lightly floured surface and knead until smooth, about 4-5 minutes. Transfer to the baking sheet and pat into an 8-inch round. Cut into eight wedge-shaped pieces.
• Separate wedges on the baking sheet, spaced an inch apart.
• Bake for 16 to 18 minutes until tops are light brown and crusty. Transfer to a wire rack and let cool slightly before serving.