Vanilla Dream Strawberry Shortcake


Acorn and ThistleThere are a few things that I absolutely refuse to eat fresh, if it's out of season. I mean, I generally try to eat in season anyway, but it has nothing to do with the ethics of it; it’s a simple matter of taste. Strawberries are one of those things, so when they start showing up in the supermarket in February, I know I still have to bide my time for a bit longer. I won’t even touch one of the containers until April, when they actually start to look like they have some real color to them. Usually, I’m disappointed for another month or so. I have one rule: if I pick up the container, and I can’t smell the strawberries from 8 to 10 inches away, then they’re not ready. And I must wait.

But yesterday was my lucky day! The market had beautifully dark red, decently sized, fragrant berries for me. To celebrate, I made up a batch of vanilla scones to use for our first strawberry shortcake of the season.  I think they’re the perfect background to let the berries shine through and take center stage.


The inspiration for these scones came from a recipe posted here on Smitten Kitchen, some years back. (That particular recipe is incredibly good too, I make them with cranberries and orange zest, but that’s another day.) The scones are only the slightest bit sweet and have a light, biscuit-like consistency that I absolutely adore in a scone.

These take maybe 30 to 45 minutes total to put together, which makes them a perfect spur-of-the-moment dessert, in my book. I love things that come together fast and easy like this; and it's versatile too – I think you could use pretty much any berry – although, I'm pretty sure that blueberries would probably be out of this world.

Let’s get started, shall we? Here’s the recipe, as adapted:

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