Strawberry Scones

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LOVE these scones. Currently making a batch to give as a teacher gift w/ a basket of teas and honey. I use currants though...it's a great substitute. Dried cranberries would probably be good too.

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I substituted dried apricots for the strawberries (couldnt find dried strawberries.
My family ate them up and inquiring when are we making more...
They didn't know they liked apricots....

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Very easy to make. I mixed the recipe on Friday, cooked sme then and cooked the rest of Sunday, as on the show she says they will keep. They did not rise as well on Sunday. Not certain if it was because I waited 48 instead of jsut 24 hours. But my family still loved them

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These were very easy and good. Made them for breakfast this morning. I used Apricot instead but very good.

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Great, but what about the orange/walnut variation on the show? :(

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I just made these and they are delicious!! I used 1/3 cup sugar (and was short 3 tablespoons of butter but they are definitely not too sweet. Really buttery and tender, great texture, and the orange zest adds a lot.

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Way too BLAND. I used the orange zest and nuts, this recipe was very tasteless. I followed the recipe exactly... Definitely needs a lot MORE SUGAR. I may have to whip up a powdered sugar orange frosting to glaze on top.

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I make this all the time. It is my staple scone recipe. I usually substitute the strawberries for blueberries. Would highly recommend this recipe.

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These scones are so delicious that every time I've made them my guests absolutely rave over them and want the recipe. For those of you who have had trouble making these scones follow the recipe EXACTLY. Use unsalted butter, make sure it's very cold, plus the heavy cream must be very cold. If all you have is salted butter reduce salt to 1 teaspoon. Also, don't cut the butter too small--you should have larger size lumps. Don't mix it anymore than is absolutely needed to blend. I do think it needs a few more dried strawberries, maybe a 1/4 cup more. For those of you who say these scones aren't sweet enough, sprinkle a mixture of 1/2 teaspoon cinnamon and 1/4 cup sugar on top of scones before baking. Also, use a light hand when measuring the flour--scoop the flour with a spoon into the measuring cup, level off, then take 1 level tablespoon back out. This method produces bakery items that are light and tender. This is a method I read about in a cookbook--it takes the place of sifting flour like our grandmothers did. Too much flour will ruin any bakery item. This is my favorite cream type scone (versus the ones that are made with butter and buttermilk and turn out flakier. I urge you to try these scones again and make sure the directions are followed exactly and I think you'll agree with me that these scones are scrumptious!

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Very tasty and esy to make, however, my family likes scones a little sweeter and I use z sweet so I would double the z sweet if you use sugar substitutes. I used fresh strawberries and added a cup instead of 3/4 cup. Very tasty.