I tried a blueberry muffin recipe from Cooks Illustrated recently that had you cook down half of the blueberries along with a teaspoon of sugar into a jammy/syrupy bit to swirl into the muffin much like you are using the cream/strawberry puree in these scones. It was quite nice and I wonder if the same thing could be done to the strawberries to make them more baking friendly? Hmmm... Lee, I wonder if the consistency of the scone dough is too thick to allow "swirling." You could try increasing the liquid, perhaps? And rather than cook down strawberries, you could simply use good-quality strawberry preserves, with big chunks of strawberry; that would probably work pretty well. PJH

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