Strawberry Scones

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I watched the episode and couldn't resist trying Ina's recipe. I tried the "alternative variation" to this recipe that she tried in the episode... she added 1 c. chopped walnuts and the zest of one orange. I also added 1/2 c. sugar instead of what the recipe calls for (my crew likes them a little sweeter. They still were not overly sweet and were a BIG HIT with my crew from 7 to 40. We also shared them with a couple of neighbor families who loved them as well. I'll keep this one... a great recipe for Christmas breakfast...the whole house smelled heavenly all morning. :0

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It's 3 sticks of butter!

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What's 3/4 lb. of unsalted butter?? Is it 2-stick of butter?? I don't have a food scale here in my kitchen right now?? Can you gave me an answer here in my e-mail?? **Thank You** very much. I watch your show here everyday, when I can.

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I have been searching for the perfect scone recipe for years and making tons of scones and throwing them away because of awful taste. But, finally I found this perfect recipe here and I am done with my long journey of finding perfect scone recipe. haha
My husband is a sweet tooth, so I added much more sugar. That was only thing I changed.
Try! Really good!

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This was the first time I've attempted to make scones. I was expecting them to be dry. But I couldn't have been more wrong. They were soft and moist. I did make a few changes using what I had in the house. First I used I can't believe it's not butter for cooking & baking. I used chocolate chips instead of strawberries. I didn't have any cream so I used half & half. And I doubled the sugar amount & dusted the tops with sugar. I also cut the recipe in half. The dough was quick sticky. I turned it out onto a pile of flour & topped it with some as well. Just enough to coat the outside. It was still so unfirm that I found myself doing a little reshaping when I put them on the pan. But I didn't mind. They were really good. I think I'll experiment with some other flavors. Maybe raspberry & white chocolate with a little lemon zest.

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Really a beautiful recipe. This was the 2nd scone recipe i tried and it could not have been more successful. I did use 1/2 cup of sugar and topped with a simple powered sugar/water glaze. Love it!

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The dough/batter, when "dumped" out onto the floured surface was slightly more firm than wallpaper paste. I added, by handfuls, more flour to keep the dough from sticking - totally unsuccessfully. I finally got the dough into a shape that I could cut. Visually they are not appealing. My B&B guests will judge the taste tomorrow. Very shocked that Ina would publish such a poor performing recipe/

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My 2 daughters(4 and 2 and I just made these scones for their tea party. They were great. I halved the recipe, used fresh strawberries, 2% milk instead of cream, and about 3 tablespoons of sugar. They were just right. My girls loved them and now I wish I had made the whole recipe!! We will absolutey make these again.

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Whenever I go to visit family, I have to bring these to make in the morning. The dough travels well, I've made it the day of or night before we travel, wrap in plastic wrap, then in aluminum foil and put it on a level surface in a cooler (but not touching the ice. I've driving 5+ hours to the mountains and then made them the next day and it was delicious! I actually used dried cherries instead of the strawberries most of the time, since they are easier to find and cheaper. The strawberries are definitely sweeter, so I add a couple of tablespoons of sugar to the dough, and also serve the scones with honey and powdered sugar, if some want them to be sweeter than that. I have the mini scone pan from Williams Sonoma, so I just tear of pieces of dough and press them into the cast iron pan and have fresh scones for 2-3 days that way. Thanks Ina for the great recipe!

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they came out great. However, next time I would add more fruit to compensate for the lack of sugar.