i swear i am not a food blogger, but...

We shared Easter dinner with my family a week late because - shocking news - my children were sick (again). And there is just something about snotty noses and hacking coughs that makes eating a nice dinner unappealing. So we postponed and celebrated together last Sunday. It was a great time with a lot of good food that everyone brought along. One dish that I was responsible for was the ever-important dessert. I veered from my chocolate norm and made something I was pretty proud of and had to share because if you make it, people will like you. They will sing your praises and gasp with delight and then you're gonna have to come back here and thank me. 

Berry Shortcake with Lemon Scented Scones
Here is what you need:
3 cups flour

• 1/2 cup sugar
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup chilled butter
• 1 egg, beaten
• 1 cup 2% milk
• 1 lemon
• 2 pints of berries
• 2 tablespoons sugar
• whipped cream

Combine the flour, sugar, baking powder and salt. Cut the butter into small pieces and cut into the flour mixture. 

You can use a fork, two knives, or a handy-dandy pastry cutter like the one I just purchased for myself. It made me feel very chef like.

Keep going until you're mixture looks nice and crumbly. Add the zest of one lemon into the flour mixture. Add in the egg and milk and mix until it's all combined. Turn it out onto a lightly floured surface and form it into a smooth ball. 

Roll it 'til it's about 1/2" thick and then, using a narrow glass or a biscuit cutter (I am definitely not that cool yet), cut out your scones. I was able to get about 20. 

Bake them on a greased cookie sheet at 400 for 8-12 minutes, until just golden.

Wash and cut your berries - I used blackberries and strawberries and it was pretty much awesome. Add in 2-3 tablespoons of sugar and the juice of half of the lemon. Mix well and put in the fridge until you're ready for dessert. 

You can make your own whipped cream or buy it ready made (I won't say anything).

Now all you have to do is assemble and wait for the ooh's and ahh's that are sure to come your way. The best part? You can make this in the morning and it's all ready to go when you need it. Simps.

This is the perfect spring/summer dessert. It feels light (it's not) and fresh (it is) and would please just about anybody. Enjoy!