AH….my favorites! Love strawberries, and this time of year I get to combine two things I really love! My own granny’s scones (she pronounced them scuns) which are very much like shortcake…and some fresh home-grown strawberries! Yummy!
My good friend and neighbor, Lucy, has a prolific strawberry patch, and she has been gathering strawberries for about a month now…and up here in the Pacific NW…they seem especially sweet! Maybe it’s just because she gifts them to me about once a week during strawberry season! What a friend!
I keep intending to make strawberry jam but they are so good plain and fresh…that I end up eating them all before I get anything made from them. So to have my (short)cake and eat it too….this morning I had scones and strawberries for breakfast! Yummy!
My granny’s scone recipe is pretty simple and I often add different things to it. Sometimes I add nuts or raisins, currants or dried cranberries, some orange or lemon zest, etc….but today I made them just plain so as not to detract from the strawberry lusciousness!
I did put a bit of lemon rind in this batch to enhance the scones, but you can also make them plain.
Many folk like to cut them up into triangles, and although this is a very traditional shape, I don’t do it for a couple of reasons. First, the corners of the triangles tend to burn before the center is done, and second…I’d rather use my granny’s cutter….it’s an old fluted biscuit cutter that makes just the right size scones for shortcake!
I also do a variation on “cream” on top of the scones. Granny used to serve them with strawberries and a tall glass of buttermilk…but that’s getting harder to find in stores these days, but I like the creamy tartness of buttermilk when you can get it. Otherwise I use a dollop of sour cream sweetened with just a hint of brown sugar and that does the trick for me!
Before……and after! Yum!