Strawberry Shortcake

Prep time: 15 minutes            Cook time: 15 minutes          
Total time: 30 minutes

Servings: 8 servings

Ingredients:

• 2 c. Edwards Mill Scone mix
• ½ c. cold, unsalted butter
• 1 c. heavy cream
• 1 pint Strawberries, sliced
• ½ c. Student-Made Strawberry Fruit Spread
• Raw sugar for sprinkling
• ¼ c. granulated sugar

Instructions:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside
2. Place the scone mix in a mixing bowl. Cut in the butter with a pastry cutter or fork until it resembles small, coarse crumbs.
3. Add heavy cream and stir until just combined.
4. Form the dough into a ball on a floured surface. Pat out to ½” thickness.
5. Using a round biscuit cutter, cut out and place on prepared baking sheet.
6. Sprinkle with raw sugar and bake for about 15 minutes or until golden brown.
7. Put sliced strawberries in a bowl with the sugar and the fruit spread and mix
   until well combined. Add about 3-5 Tbsp. of water to make a syrup.
8. When the shortcakes come out of the oven, let them rest on a wire rack until cool. Spoon the strawberry syrup mixture over the shortcakes and enjoy with whipped cream!