Scones are a great base for a summer strawberry/cherry shortcake, or they can even be dressed up with bacon, cheese or herbs. Make the dough a day or two ahead, and you have a quick breakfast to bake up when company is expected.
Our recipe is a traditional take on a scone. For a biscuit-like scone replace the milk and butter with 13 oz. of heavy whipping cream. Mix until combined and drop by heaping spoonfuls onto baking sheet lined with parchment paper.
1 lb. bag