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
- 1 pint strawberries
- 1/2 teaspoon sugar
Instructions
- Preheat the oven to 400 degrees.
- 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.
- 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.
- Bake for 20 minutes or until the tops of the scones are golden brown.
- 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.
- Split the shortcakes and spoon the strawberries on top. Serve with whip cream if so desired.
- Makes 9. Enjoy!