Strawberry Shortcake Scones with Fresh Whipped Topping
2 ¼ cups all purpose flour
2 tsp baking powder
2 tbsp sugar
½ tsp kosher salt
6 tbsp cold unsalted butter, grated
1 ⅓ cups heavy cream
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Mix and toss the grated butter into the flour mixture, so it's evenly distributed. Make a well in the center of the flour mixture.
Pour in the heavy cream and fold everything together, trying not to overwork the dough. Transfer the dough onto a lightly floured surface. Press the dough about 9 inch round and cut into about 10 round pieces using a biscuit cutter. Place the scones on the baking sheet and brush with heavy cream and sprinkle a little sugar on top. Bake for about 17-20 minutes until slightly brown on top.
1 lb strawberries, cut into pieces
⅓ cup powdered sugar
Toss the strawberries with the powdered sugar (taste a strawberry and adjust to your preference of sweetness, you can add a tbsp at a time). Place in the fridge to chill.
1 cup heavy cream
½ cup powdered sugar
Using a high speed mixer, whip the heavy cream until slightly stiff. Then, gradually pour the powdered sugar and continue whipping. Taste and you can add a little more powdered sugar to adjust to your preference)
When serving, cut a scone open, top with strawberries and whipped cream.