As a thank you to friends who were doing us a favour on Saturday morning, my wife volunteered me to bake something. I found a scone recipe that sounded easy to make, and would feature a seasonal fruit.
My experience with scones is that you can’t skimp on the fat, or you end up with a dry, crumbly mess. So I was a little skeptical of a reader-contributed strawberry scone recipe published in Cook’s Illustrated’s sister publication, Cook’s Country.
But, it turned out alright. The dough is pretty easy to work with, and the berries didn’t make too much of a mess. Note that the recipe calls for 2/3 cup strawberries, chopped. But I used 2/3 cup chopped strawberries. Whether that was the intention or not, I think even more fruit would have been fine in this recipe. The baked scones were tender, with just the right amount of sweetness. These need to be eaten fresh though, or they’ll dry out by the next day.