Earline Causey's Scone-Style Strawberry Shortcake

1. 1

   In a large bowl, combine the strawberries and 1 tablespoon of sugar (plus more to taste) and refrigerate for at least 1 hour.

2. 2

   Preheat the oven to 400 degrees.

3. 3

   Sift the flour, baking powder, salt and 2 tablespoons of the sugar into a large bowl.

4. 4

   In another bowl, combine the sour cream, shortening, egg, milk and baking soda.

5. 5

   Add the liquid ingredients to the dry ingredients and stir until just combined.

6. 6

   Turn the dough onto a lightly floured surface and knead gently until the dough just holds together.

7. 7

   Roll or pat the dough to a circle about 1/2inch thick.

8. 8

   In a cup, combine the lemon zest and remaining 2 tablespoons of sugar and sprinkle it over the circle.

9. 9

   Cut the circle into 8 wedges and transfer them to a shiny, lightly greased baking sheet.

10. 10

    Bake until lightly browned, about 15 minutes.

11. 11

    Transfer the scones to a wire rack to cool slightly.

12. 12

    When ready to serve, split the scones in half, top the bottom half with a generous serving of berries, cover with the top half and garnish with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.