This recipe from Let's Dish is very close to a scone recipe, and I think it is perfect. You can shape it into a large round cake and cut into wedges for scones, or shape into individual squares and enjoy with strawberries and cream. Either way, it's a new favorite.
2 1/2 cups flour
1/3 cup cold, unsalted butter, cut into small pieces
1/3 cup + 1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 pounds fresh strawberries
1/4 cup sugar
1 cup heavy cream
2 tablespoons sugar
* Or just use Cool Whip, like me!
Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder and salt. Process until the mixture resembles coarse meal. Add the milk and pulse just until moistened, four or five times. *This is VERY messy! Be sure to take your rings off, as the dough was very sticky when I started to work with it.
Turn dough onto a floured surface. With floured hands, gently pat dough into a 4x8 inch rectangle, about 1 inch thick. Sprinkle with remaining sugar. Using a large knife, dusted with flour, cut the dough into 8 equal squares. Transfer to a lightly greased baking sheet (or use a Silpat!).
Bake until golden, about 25 minutes. Cool on the baking sheet.
Meanwhile, hull and quarter the strawberries. Toss with 1/4 cup sugar in a medium bowl. Let stand until syrupy, at least 20 minutes, or up to one day covered and refrigerated.
In a large mixing bowl, beat the cream until soft peaks form. Sprinkle with 2 tablespoons sugar and beat until soft peaks return. Do not over beat.
Carefully split cooled biscuits with a serrated knife. Layer bottom half of biscuit with strawberries, then whipped cream. Replace top half of biscuit and serve.