I love a freshly baked scone with clotted cream and jam as much as anyone, but they don’t necessarily feel like dessert. Shortcakes are a bit more cakey than scones (I add a little cornmeal for texture), and I always overfill them with whipped cream and plenty of syrupy, basil-scented strawberries. So, when I want something that screams summer, and that I can eat outside in the sun, these fit the bill perfectly.
