Why It Works Roasting the strawberries draws out some of their moisture, which is key to preventing soggy scones.  Layering the strawberries sandwich-style keeps their moisture contained, preventing soggy scones and delivering a more concentrated burst of fruit in every bite. Adding sumac to the roasted strawberries and the glaze lends a citrusy tanginess that balances the sweetness. One of my favorite markers of spring is the jewel-toned punnets of strawberries that begin to appear at farmers' markets and grocery stores. After a long, gloomy winter, it's tempting to buy an entire flat just to catch up on lost time. This year, I did exactly that, but was soon faced with the reality that a large number of strawberries were turning mushy at precisely the same time. To save my precious haul, I turned them into my favorite cream scones. I roast the berries with vanilla and tangy sumac, then tuck them into the dough for a bright, jammy filling.…