Earline Causey's Scone-Style Strawberry Shortcake

• 1 quart strawberries, rinsed, hulled and thinly sliced
• 5 tablespoons sugar, plus more to taste
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup sour cream
• 1/4 cup melted vegetable shortening or salad oil
• 1 egg, lightly beaten
• 3 tablespoons milk
• 1/4 teaspoon baking soda
• 1 tablespoon grated lemon zest
• Sweetened whipped cream for serving

1. In a large bowl, combine the strawberries and 1 tablespoon of sugar (plus more to taste) and refrigerate for at least 1 hour.
2. Preheat the oven to 400 degrees.
3. Sift the flour, baking powder, salt and 2 tablespoons of the sugar into a large bowl.
4. In another bowl, combine the sour cream, shortening, egg, milk and baking soda.
5. Add the liquid ingredients to the dry ingredients and stir until just combined.
6. Turn the dough onto a lightly floured surface and knead gently until the dough just holds together.
7. Roll or pat the dough to a circle about 1/2inch thick.
8. In a cup, combine the lemon zest and remaining 2 tablespoons of sugar and sprinkle it over the circle.
9. Cut the circle into 8 wedges and transfer them to a shiny, lightly greased baking sheet.
10. Bake until lightly browned, about 15 minutes.
11. Transfer the scones to a wire rack to cool slightly.
12. When ready to serve, split the scones in half, top the bottom half with a generous serving of berries, cover with the top half and garnish with whipped cream.

strawberries, sugar, flour, baking powder, salt, sour cream, vegetable shortening, egg, milk, baking soda, lemon zest, whipped cream

Taken from cooking.nytimes.com/recipes/8692 (may not work)