Fresh strawberry scones

It's late spring and/or early summer, and the produce is amazing! I have already purchased two batches of strawberries (bigger than a pint, smaller than a flat.. what IS that size?), without a plan for either of them. For some reason I decided I needed to make some of them into scones.

I searched the interwebs for strawberry scone recipes, and wound up going with Orangette's recipe for strawberry Scottish Scones. I liked this recipe the best of the ones I found because it had the least amount of sugar. Let the strawberries shine!

As is my way, I didn't measure the berries and probably had way more than a cup in there. The dough was mega-sticky and I had to add nearly a quarter-cup of flour to get them manageable.

But manage I did, and stuck them in the oven with anticipation.

I had to cook them almost twice as long as the recipe dictated. Perhaps I should have separated the wedges when I put them in the oven: near the end of the baking cycle I pulled them apart to help the centers cook.

They were really amazing.