Berry Shortcake with Lemon Scented Scones

Combine flour, sugar, baking powder and salt. Cut in butter with a knife, two forks or a pastry cutter until mixture appears crumbly. Add in the zest of one lemon.
Add egg and milk and mix until just combined.

Turn the batter out onto a floured surface and work gently into a ball, then roll to 1/2″ thickness. Using a biscuit cutter or juice glass, cut rounds from the dough.
Place the dough rounds on a greased cookie sheet and bake at 400F for 8-12 minutes, until just golden. Remove from oven and cool completely.

After berries (I used blackberries and strawberries) are washed and trimmed, mix with 2-3 tablespoons of sugar and the juice of half of the lemon. Refrigerate until needed.

When ready to serve, split a scone in half. Add a few spoonfuls of berries and a healthy dollop of whipped cream (make your own or use ready made) to one half of the scone and top with the top half. Repeat with the remaining scones and prepare yourself for praise!