Strawberry Shortcake

One of our favorite desserts this spring has been strawberry shortcake.  I'm quite fond of this recipe.


Strawberry Sauce:
2 pints fresh strawberries, washed, hulled, and sliced
1/2 cup sugar
Juice of one lemon

In a medium-sized bowl, combine ingredients.  Using a whisk, pastry blender, potato masher, or other such device, mash the strawberries to desired consistency.  Stir and refrigerate until ready to serve.


Scones:
2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
6 Tbsp. cold butter
1 large egg, lightly beaten
1 vanilla bean (or 2 tsp. vanilla extract)
1/2 cup heavy cream or half-and-half

Glaze:

1 egg
2 Tbsp. cream
Sugar


Preheat oven to 375 degrees.  Lightly grease a scone pan or place baking stone in oven to preheat.

In a mixing bowl, combine the flour, sugar, baking powder, and salt.  Stir to blend.  Cut in cold butter with a pastry blender or two knives until the mixture is coarse crumbs. In a separate bowl, whisk 1 egg with vanilla and cream or half-and-half.  Scrape the seeds of the vanilla bean and add to liquid mixture.  Stir the liquid mixture into the flour mixture just until combined.

On a floured surface, knead the dough a few times.  Pat into the scone pan or pat into a circle and cut into biscuits or triangles.  Place dough in the scone pan or place cutouts on a cookie sheet or baking stone. 

Whisk together the egg and cream for glaze and brush.  Sprinkle with granulated sugar (sanding sugar looks pretty).  Bake for 15-20 minutes, or until lightly browned.  A toothpick inserted into the center of a scone should come out clean.  Cool on racks.

Split scones and spoon strawberry mixture over the bottom.  Put the top of the scone on top of strawberries and top with whipping cream.  Garnish with additional strawberry slices or mint sprigs.