Here is a Peach Scone recipe that could be made with strawberries subbed for the cup of diced peaches:

Peach Scones

Fresh, hot scones are a snap to make; this recipe, teaming peaches and nutmeg, is one of our all-time favorites.

2 cups King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
1/2 teaspoon salt
1/4 cup granulated sugar
1 teaspoon nutmeg
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs
1/3 cup vanilla yogurt or sour cream
1/2 teaspoon almond extract
1 cup diced peaches, fresh or canned
2 tablespoons coarse sugar

Preheat your oven to 375°F. Lightly grease a divided scone pan, a 12-cup muffin pan, or a baking sheet.

In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender.

In a separate bowl, whisk together the eggs, yogurt or sour cream, and the almond extract. Stir this mixture into the dry ingredients. Add the peaches and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones.

Divide the dough among the compartments of the scone pan, or drop by the scant 1/4 cupful into the cups of a muffin pan or onto a baking sheet. Sprinkle the scones with coarse sugar, and bake them until they're golden brown, 15 to 18 minutes (on a baking sheet), or 18 to 20 minutes (in a pan). Yield: 8 to 12 scones.

This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.

I made AnnT's cream scones the other day and tossed in quartered fresh strawberries and white chocolate chips.

They are DELISH...but that's the recipe I use all the time! Just mix up the fruits and berries, sugars and sometimes use half n half or whole milk too...but they are the best with cream.

Here is a link that might be useful: AnnT's Scones

Thank you Teresa. Those sound good. Terri I am unable to open Ann T's scones. I wonder if you could post the recipe?
Thanks Terri.

Scones (Raspberry, Blueberry, Fresh Currants,etc..)
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2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar
.

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar.
Bake for 15 to 18 minutes.

Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. If you are adding Chocolate you can add it along with the cream.

AnnT
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Rita

Thanks Rita...I was out dead heading the Lilac Bushes..

Thanks Rita.