The ideal conclusion to any summer meal. Perfect, sweet fluffy scones served with a massive scoop of super juicy peaches and berries then finished with a dollop of whipped cream. So fresh and tasty.

INGREDIENTS makes 9-12

1 peach, cubed
1c strawberries, sliced
1/2c blueberries
(Feel free to mix and match whatever your favorite berries are).
1t sugar

2c flour (plus more for rolling out)
1T baking powder
1/4t salt
1/4c sugar
1/4c cold butter, cubed
2/3c milk
1t vanilla

3T milk
3-4T sugar

1c cream, whipped

INSTRUCTIONS

Preheat oven to 375°F.

In a small bowl, stir together fruit and 1t sugar. Let macerate while you make the scones.

In a large bowl, whisk together flour, baking powder, salt and 1/4c sugar. Cut the butter in with a fork, pastry cutter or your hands until pea sized then stir in 2/3c milk and vanilla. Dump out onto a flour dusted surface, give it a little knead to bring it all together then roll out to about 1/2″. Cut into 2-3″ circles (making sure not to twist the cutter so it doesn’t seal the edges). Pour the remaining 3T milk and 3-4T sugar into separate small bowls, dip one side of the scones in milk then in sugar and place, sugar side up, on a parchment lined baking sheet.

Bake 20-23 minutes.

Place a shortcake on a plate or bowl. Spoon berries over the top, making sure to get some juice from the bottom of the bowl, then finish with a good scoop of whipped cream.

ENJOY!