Strawberry Shortcake

Step 1: Scones: Preheat oven to 400 degrees F.

Step 2: Line a cookie sheet with parchment paper.

Step 3: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Step 4: Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs

Step 5: Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.

Step 6: Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches round and about 1 inch thick.

Step 7: With a 3 inch round cookie cutter, cut out rounds and place the scones on the baking sheet.

Step 8: Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.

Step 9: Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean.

Step 10: Transfer to a wire rack.

Step 11: Meanwhile, wash and cut the strawberries to the desired size and sweeten to taste. Set aside and allow the strawberries and sugar to sit at room temperature for about 30 to 60 minutes.

Step 12: For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.

Step 13: Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.

Step 14: When chilled, beat the mixture until stiff peaks form.

Step 15: To serve: Cut the scones in half and place the bottom half of the scone on a dessert plate.

Step 16: Top with some of the strawberries and a dollop of softly whipped cream.

Step 17: Place the top half of the scone on top of the whipped cream.

Step 18: If there is any juice from the strawberries, drizzle a little over the top of the scone.

Step 19: Serve immediately.