We love Strawberry Shortcake in our family.  I usually make angel food cake or some other tip of a biscuit to go with it.  I came across this recipe for a delicious scone used as the cake part and any one that knows me knows that I love scones.  Fill the scone with ice cream and sweetened strawberries and then top it off with a little sweetened whipped cream.

Ingredients:

SHORTCAKES

• 2 cups all-purpose flour lightly spooned into measuring cups and leveled with a knife
• 3 tablespoons sugar, plus more for sprinkling on top
• 1 teaspoon baking powder
• 1/4 teaspoon table salt
• 1/4 teaspoon baking soda
• Zest of 2 lemons, divided
• 8 tablespoons very cold (or frozen) unsalted butter, plus 2 tablespoons for topping
• 1/2 cup sour cream or Greek yogurt
• 1 egg

FILLING

• 4 cups sliced strawberries
• 1/2 cup white sugar
• ice cream

TOPPING

• sweetened whipped cream

Directions:

Preheat oven to 400. Place baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat and set aside.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the lemon zest and whisk together again. Grate the frozen butter (a food processor makes that job super easy, but you can also just do it on a regular box grater). Toss the grated butter into the flour mixture and combine it with your fingers until it resembles coarse meal. Set aside.

In a small bowl, whisk together the sour cream and egg. Drizzle it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be more moist than other parts, but continue pressing together until it forms a ball.

Lightly flour a surface (you can use the lined baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc and cut into equal wedges with a butter knife. Separate the wedges and place them evenly on the baking sheet.

Melt 2 tablespoons of unsalted butter and add the zest of another lemon. Brush the butter mixture over each scone and then sprinkle generously with sugar. Bake in the preheated oven for 15-17 minutes or until lightly golden. Remove from the oven and allow to cool.

While the scones are cooling, slice 4 cups of fresh strawberries and sprinkle with 1/2 cup sugar (more less, depending on how sweet the berries are) and stir to combine. Allow the berries to sit for a few minutes.

In a chilled bowl (if possible), combine 1 cup whipping cream, 1/2 cup cold buttermilk, and 1/4 cup powdered sugar. Beat with electric beaters until soft peaks form (this might be a tiny bit less set up than regular whipped cream).

When the shortcakes are cool, use a sharp knife to slice them in half and then spoon 1/2 cup of strawberries onto each bottom half (it’s okay if they spill out…that’s kind of the point). Top with the sweetened buttermilk whipped cream and then place the top half on the whipped cream. Serve immediately. Makes 8 shortcakes.

Recipe adapted from Our Best Bites