Red, White, and Blueberry Shortcake

Today, I am sharing my yummy Red, White, and Blueberry Shortcake for your 4th. This recipe uses my basic Cream Scone recipe and really makes the best shortcake! I am not a shortcake fan either. It’s not that I don’t like it; it’s just not my pick for dessert. This one, however, is really good! You will love it, and so will your friends and family! The shortcake was cut into stars after baking. I tried cutting the dough into stars and baking, but that did not work out so well. My advice is to bake your scone dough in a big flat rectangle and cut stars when it has cooled a bit. This will mean scraps for later, but they are delicious scraps!

Red, White, and Blueberry Shortcake

One recipe of Basic Cream Scones baked into a large rectangle about 3/4 inch thick (this recipe makes approx. 8-12 scones depending on cut size, so double or triple it if desired)

A quart of strawberries washed and sliced

A quart of washed blueberries

1 cup of white sugar

Juice of 1 lemon

Whipped cream to top dessert (homemade whipped cream is best)

Taking washed, sliced strawberries and blueberries toss with sugar and juice of one lemon. Let this mixture sit a while, stirring occasionally and allowing sugar to dissolve and juices to form. (These juices are important for the shortcake as you want to serve some with fruit. The scone will absorb the juices making it really good!) While waiting, make scones as directed, but instead shape dough into a large rectangle before baking. Using a large star cookie cutter cut the baked scone into stars after cooling about 15 minutes. Set stars aside for later and use scone scraps as a snack. Or if desired, simply cut the scone into serving size squares. Serve scone starts with fruit and whipped cream.

Have a beautiful and happy July 4th!