Strawberry Scones

Bursting with strawberry flavor, a wonderful way to use my homemade dehydrated strawberries. They would break a tooth as is, so I measured out the necessary amount, rinsed them with water, did not shake off the excess and let sit in the refrigerator overnight. A few were still hard, a few were a little soft, but most were somewhat softened and I was pleased. After cutting into small pieces, I still had the needed ¾ cup (they had swollen a little, but with cutting, took up less room in the cup). Since my maple scones had been so soft, they did not rise very much, I left out 1 stick of butter and one egg. I used Demerara sugar on top for more pronounced sparkle. Overall they came out perfectly, rose nicely and were just moist enough. However once again I had been tempted into buying white whole wheat flour and used only that. It gave the scones a bit of unpleasant flavor and texture. I suggest using it like whole wheat flour; I hope to never buy it again. (The last time I bought it I was mainly making leavened bread and did not like it there either.) I do like these scones as a nice use to showcase my dried strawberries.