A delightful scone that is excellent with coffee or tea. The outside of this scone is crisp, but the inside is soft and airy. I like to call these rustic due to their biscuit texture, whereas a traditional scone is usually drier and dense. I've swapped out the strawberry for blueberry, raspberry, blackberry and peach. You may have to add a bit more flour depending on how juicy your fruit is as it will make for a very wet dough. I've not tried frozen fruit with these.