PREP: 15 min. COOK: 12-15 min. SERVING: 8
2 c. Student-Made Scone mix
½ c. cold unsalted butter
1 c. heavy cream
Pint Strawberries, sliced
½ c. Student-Made Strawberry Fruit Spread
Raw sugar for sprinkling
¼ c. granulated sugar
1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set it aside
2. Place scone mix in a mixing bowl. Cut in butter with a pastry cutter or fork until
it resembles small, coarse crumbs. Add heavy cream and stir until just combined.
Form dough into a ball on a floured surface. Pat out to ½” thickness.
Using a round biscuit cutter, cut out and place on prepared baking sheet.
Sprinkle with raw sugar and bake for about 15 minutes or until golden brown.
3. Put sliced strawberries in a bowl with the sugar and the fruit spread and mix
until well blended. Add about 3-5 Tbsp. of water to make a syrup.
Spoon over shortcakes.