Strawberry Scones

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I know that scones aren't supposed to be that sweet, so in that sense these were perfect. My husband likes pastries a bit sweeter, so for him I'd add a little more sugar, but in speaking of tradition, these were perfect. My only change was I had to used fresh strawberries that I dried as much as I could in the oven for a bit then added them in - they broke a part quite a bit but still gave just enough strawberry flavor.

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I made these with dried black mission figs and they turned out super yummy!!!

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I baked these for my family and they loved them! They are so light and fluffy! I love the fact that they are not that sweet so you can add your own flavor to them!!!!!

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I saw this episode yesterday and made some last night. I didnt have dried strawberries on hand but I did have lots of other dried fruits. I made a double batch and then creted several variations (cinnamon apple walnut, cranberry orange, cherry almond, blueberry lemon, banana walnut, and apricot cherry almond and we loved them all! Next am going to play around with more savory flavors!!

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Haven't tried these yet, but after reading the other reviews, I just wanted to say that authentic scones are not supposed to be real sweet. You can serve them jam or lemon curd (which is what I do, and sprinkle the tops with sugar before baking. That sweetens them just enough!

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I have always enjoyed Ina's recipe and find them a great challenge the only time they fail is when I mess up or have bad ingredients

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Call me a traditionalist, but I did not care for the eggs in the scone dough. The finished scone lacked the ultra flaky texture I was searching for. The scones also were missing that great flavor I've come to expect with Ina's recipes. Perhaps it was the strawberries I used? Ina has set the bar so high, I was disappointed this time!

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This is my favorite scone recipe ever! They are flaky with just the right amount of sweetness for me. I have also make them with cranberries and walnuts and they were a hit. The negative reviews were quite a surprise to me as I found them absolutely wonderful, full of flavor with the perfect texture.

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I love this recipe. The scones come out flaky and light just like Ina said they would. I've also used dried blueberries and they were yummy. I prepare them the night before I want to serve them up to the point of just before baking. I refridgerate them overnight, let them come to room temperature in the morning, add the egg wash and sprinkle sugar and they come out perfect each time. This recipe's a keeper!

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TERRIBLE! I was dubious that only 2 tablespoons of sugar would be good...and I should've trusted my instinct. Even with sugar on top they still aren't sweet at all. Just super bland, unsweet and tasteless. Ugh.