Today is the first day of Spring. Yippee! Spring means longer (hopefully warmer) days, long walks, blooming flowers, chirping birds and that Summer is just around the corner. Today was a picturesque Spring day in the Pacific Northwest. Gorgeous. Really, I don’t think people who live anywhere else (except maybe Wales) can appreciate a crisp sunny day like folks in my neck of the woods. Something about the constant gray/drizzle – when the sun comes out it changes the world. It’s awesome. The sunshine today made me long for my favorite summertime dessert. Strawberry shortcake. This time of year, strawberries aren’t exactly in season, so I had to make due with the ones I could find. Paired with this shortcake recipe, they were still delicious. Not as good as when I make this with June berries, but totally fixed my summer dessert bug until then. Well, after I have a second helping that is.The great thing about this recipe is you can alter it slightly to make just plain old biscuits (n’ gravy, or just a side for a chicken dinner). Just drop the sugar to 1 tablespoon and up the salt a bit to about a teaspoon. Perfect giant biscuits!
2 cups all-purpose flour
1 tablespoon baking powder
pinch of salt
3 tablespoons white sugar
1/3 cup shortening
1 cup milk
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles a coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.Depending on the weather (humidity) you’ll need between 1/2 cup and a full cup of milk. Just add it gradually only until the dough sticks together.
- Turn out onto a floured surface. Pat or roll dough out to a 1 inch thick circle. Cut into 6 wedges. Brush off the excess flour, and place shortcake onto an ungreased baking sheet. Brush tops with milk and sprinkle with sugar if desired.
- Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Allow shortcake to cool. Slice in half and top with whipped cream and strawberries.
Bakerlady 
I would enjoy these lovely scones any time of the year.
🙂 Mandy