Scone Shortcakes

• For the scones:
• 2 cups all purpose flour
• 1/3 cup sugar, plus more for sprinkling
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, frozen
• 1/2 cup plain yogurt
• 1 large egg
• For shortcake assembly:
• Softly whipped cream
• Apricot compote, like this one: https://food52.com/recipes...
• Fresh blackberries
• shortcake scones

1. For the scones: Preheat oven to 400u0b0F.
2. In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Using a coarse grater, shred the butter in to the flour mixture. Use your fingers to mix the butter in until it resembles coarse meal.
3. In a separate bowl, whisk the yogurt and the egg together. Using a fork, mix the yogurt mixture into the flour mixture. Use your hands to fold in the fruit until it becomes a dough. It may seem dry, but there is enough liquid to turn it into dough.
4. On a lightly floured surface, roll out the dough into a circle about 3/4 inch thick. Sprinkle with some sugar and cut the dough into triangles. Place each triangle on a cookie sheet lined with parchment paper. Bake for about 23 to 25 minutes.
5. For assembly: Slice the scones in half horizontally and pile on the whipped cream, compote, and fresh blackberries. Serve immediately.

flour, sugar, baking powder, baking soda, salt, unsalted butter, plain yogurt, egg, cream, apricot compote, fresh blackberries, scones

Taken from food52.com/recipes/72286-scone-shortcakes (may not work)