Lemon Scone Strawberry Shortcakes

Strawberry shortcake, spring edition. Tender lemon lavender scones are split and piled with juicy berries and lavender whipped cream. It's a Mother's Day brunch finale that looks like it came from a bakery case.

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Why this pairing works

Scones are sturdier than sponge cake, so they soak up berry juice without going soggy. Lavender syrup or Lavender Sugar draws the juice out of the strawberries and ties the fruit to the lavender in the scones.

How do you make lemon lavender scones from scratch?

This makes 8 scones. Heat the oven to 400°F and line a sheet pan with parchment.

• 2 cups all-purpose flour
• 1/3 cup Lavender Sugar or granulated sugar
• 1 Tbsp baking powder and 1/2 tsp salt
• 1 tsp culinary lavender buds, finely ground
• 1 Tbsp lemon zest
• 1/2 cup (1 stick) cold butter, cubed
• 2/3 cup cold heavy cream, plus more for brushing
• 1 egg and 1 tsp vanilla

1. Whisk the flour, sugar, baking powder, salt, ground lavender and zest. Cut in the cold butter with a pastry cutter or your fingertips until the pieces are pea-size.
2. Whisk the cream, egg and vanilla, pour over the flour and stir with a fork just until a shaggy dough forms.
3. Pat into a 7-inch circle about 1 inch thick, cut into 8 wedges and set them on the pan. Chill 15 minutes.
4. Brush with cream, sprinkle with Lavender Sugar and bake 16 to 20 minutes, until golden.

How do you macerate strawberries?

Toss sliced strawberries with a little sugar or syrup and let them sit 20 to 30 minutes. The sugar draws out the juice and makes a light, natural syrup. A squeeze of lemon brightens it. Do not let them sit more than a few hours, or they turn soft.

Scones or biscuits for shortcake?

Both are classic. Scones are a little sweeter and richer, with a tender crumb that holds up to juicy berries. Biscuits are flakier and less sweet. Either way, split them while slightly warm.

Make it your own

• Bake plain scones and use peaches in summer.
• Drizzle with lavender wildflower honey instead of using syrup.
• Swap the whipped cream for whipped honey ricotta.
• Make a shortcake bar for a shower: scones, a bowl of berries and a bowl of cream, so guests build their own.

Frequently asked questions

Can I make them ahead for Mother's Day?

Bake the scones the day before and keep them airtight. Macerate the berries and whip the cream up to 2 hours ahead, then assemble just before serving.

Can I use frozen strawberries?

Fresh is best for texture, but thawed frozen berries make a juicy, saucy topping in a pinch.

How do I keep whipped cream from deflating?

Whip it cold, to soft peaks, and keep it chilled until serving. A tablespoon of mascarpone helps it hold.

Made it? Rate this recipe below and tell us who you made them for.

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