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Before you jump to Scones (sweet biscuits) for Strawberry Shortcake recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.

Healthy and balanced eating helps bring about a feeling of health and wellbeing. We tend to feel way less gross after we increase our consumption of wholesome foods and reduce our consumption of unhealthy foods. A salad allows us to feel a lot better than a piece of pizza (physically in any case). Selecting healthier food choices can be difficult when it is snack time. Finding snack foods that will help us feel better and enhance our energy levels often involves lots of shopping and scrupulous reading of labels. Here are a handful of healthy snacks which you can use when you need an instant pick me up.

If you might be looking for a speedy snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for lunch. Eating on the run may be healthier with wholesome chips and crackers. Deciding on whole grain food items is always better than eating the refined grains we commonly find in our grocery stores.

You can find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to scones (sweet biscuits) for strawberry shortcake recipe. You can have scones (sweet biscuits) for strawberry shortcake using 6 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Scones (sweet biscuits) for Strawberry Shortcake:

1. Get 1 cup AP flour
2. You need 1 1/2 tbsp sugar, plus more for sprinkling
3. You need 1/2 tbsp baking powder
4. Use 1/4 tsp salt
5. Provide 4 tbsp cold butter, cubed
6. Get 1/3 cup half-and-half, plus more for brushing

Instructions to make Scones (sweet biscuits) for Strawberry Shortcake:

1. Preheat oven to 400°F
2. In cold glass bowl, mix flour, sugar, baking powder and salt.
3. Add cold butter and blend with a cold pastry blender or fork until coarse meal is formed.
4. Add half-and-half and mix gently with a fork or spatula just until incorporated. It should still be kinda crumbly and that's the way you want it.
5. Turn dough onto lightly floured surface and fold over a couple of times just until it holds together.
6. Pat to about 3/4 inch thick and cut into 4 3" biscuits. Mine were a little thinner, so I got 5 biscuits.
7. Transfer to a baking sheet lined with parchment paper. Brush tops with half-and-half and sprinkle with sugar.
8. Bake 12-15 minutes. Cool on wire rack.
9. For strawberry shortcake: Split biscuit, add mascerbated strawberries with syrup on bottom biscuit. Add whipped cream then biscuit top.

The most common use for these sweet biscuits at our house has always been as the base for summer shortcake desserts, especially Strawberry Shortcake. We use whatever fresh fruit or berries are in season to make these delicious, easy desserts; peaches, nectaries, plums, cherries, blackberries, raspberries…whatever you like. Slice the biscuits open and spoon the berries and a dollop of whipped cream onto the bottom halves, before topping with the top half of the biscuit. Add extra whipped cream and berries on top and. The liquid used in a shortcake recipe is milk or cream to tenderize and add richness like with a scone.

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