BC roasted strawberries

I got a recipe from Fraser Valley Strawberry Grower's Association while picking strawberries earlier this summer. I had always wondered how to add these juicy berries to my scones, muffins and Danish pastries. Usually, the result was mixed since the berries spread throughout the dough. This time I roasted the strawberries in my convection oven for about 15 minutes. I also found an article in the New York Times and used their ideas as well. I avoided my regular oven and as a result they turned out quite well.

I added them to my scones and they look pretty crunchy and tasty.