First, let me say that this makes a BIG batch of scones that are a pretty good size. When I started spreading the mixture onto my cookie sheet, I was afraid I was going to run out of room. I should have cut the recipe in half for my small crew, as I ended up throwing out the leftovers after a couple of days. Freezing part of the dough might also be an option.
As for the strawberries, I couldn’t find freeze-dried strawberries at my grocery, so I bought frozen instead. I’m not sure why you couldn’t just use all fresh, though.
That may have had an effect on the sweetness of the scones, which we found surprisingly bland on their own. But even for a fruit scone, 2 Tablespoons of sugar to 2 1/2 cups of flour is not a lot. Most of the other fruit scone recipes I found have at least 1/4 cup (equivalent of 4 Tablespoons), some have 1/3 cup.
The dough is nice and moist, and the hint of lemon was nice. It was pretty easy to work with, too, although a little sticky, but you don’t want to add more flour because scones tend to be a little dry. They were lovely coming out of the oven, and I let them cool while I added a little cream to the lemon curd (store bought) to thin it out a bit. I cut a small hole in a baggie to drizzle it onto the scones.
The lemon curd on top makes these, and that’s a good and a bad thing. I don’t think the main part of a recipe should be just a vehicle for a tasty topping — it needs to be good on its own and complemented by the sweet-tart lemon. Teen Boy also asked if I could put more fruit in them next time. And there will be a next time. We’ll try this again using all fresh fruit, a little more sugar and a bit more salt. We’ll let you know how it turns out. Rating: Has Potential