1 3/4 cup all purpose flour
4 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons butter, cold and cut into bits
1 cup whole milk yogurt or sour cream
You will need a baking sheet.
Set a rack in the middle of the oven and preheat to 425 degrees.
In a medium bowl, whisk together the flour, 3 tablespoons of the sugar, baking powder and salt. Cut the butter in using a pastry blender or your hands until the mixture resembles coarse crumbs. Do not over mix; there should still be small chunks of butter visible. Make a well in the center and add the yogurt or sour cream. Stir with a wooden spoon just enough to make a soft dough.
Gently knead the dough on a lightly floured surface for about 20 seconds. Pat the dough down into a circular shape about 3/4 inch thick. Cut with a knife into 6 or 8 triangular pie-style wedges. Carefully lift each scone onto the baking sheet and place about 1 inch apart. Sprinkle with the reserved tablespoon of sugar and bake for 12 to 15 minutes, until golden brown. Cool slightly and split the shortcakes in half horizontally.
Place each shortcake bottom on a dessert plate. Drop several tablespoons of the lemon curd over the shortcake and divide the berries evenly over the lemon curd. Place the shortcake tops over, lobbed to the side a bit. If you like, drizzle the plates with any remaining lemon curd and berries just like your favorite pastry chef.
Makes 6-8 servings