Strawberry Shortcakes

Ingredients

• 2 1/4 cups flour
• ¼ cup sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons unsalted butter
• ½ cup milk
• 1 egg
• 2 tablespoons plain or vanilla yogurt
• 2 teaspoons vanilla
For the strawberries
• 1 pint strawberries
• 1/2 teaspoon sugar

Instructions

1. Preheat the oven to 400 degrees.
2. In a medium bowl, combine the flour, sugar, baking powder and salt. Cut the butter into slices. Add the butter into the dry mixture and either use a pastry cutter or your hands to incorporate the butter until it forms pea size chunks. Add the milk, egg, yogurt and vanilla and gently incorporate until all the flour/butter mixture is wet and sticks together in a shaggy dough.
3. Turn the dough out onto a parchment lined baking sheet and form into a rectangle. Cut the dough into nine pieces. Gently separate each piece – you want just a bit of space between each shortcake so that they can rise.
4. Bake for 20 minutes or until the tops of the scones are golden brown.
5. Meanwhile, core and slice the strawberries. Combine in a small saucepan with the sugar and gently mash with a potato masher. Heat over low heat until the sugar is fully combined and the berries are slightly warm.
6. Split the shortcakes and spoon the strawberries on top. Serve with whip cream if so desired.
7. Makes 9. Enjoy!