Ripe Strawberry Shortcake with Cream Scones

There aren't many desserts as perfect and timeless as strawberry shortcake.  Bursting berries nestled in soft shells, held together with unctuous cream- I close my eyes and I'm catching fireflies on a hot summer evening at my childhood home, berry juice trickling down my chin.  This version was inspired by Colorado's first crop of fresh berries - tiny and flavorfull.  The "shortcake" is really a cream scone- buttery, barely sweet, and boasting the subtle nutty notes of whole wheat.  The raw cream is unsweetened, and whipped just enough to thicken to a custard consitancy.

For the Scones:  (I've used the same Julia Child's recipe since high school...)

3 cups flour (I use whole grain spelt flour)
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
6 oz unsalted butter
1 cup buttermilk (or, in this case, I used light cream and a squeeze of lemon)

1.  Preheat oven to 425.  Stir together flour, sugar, baking soda, baking powder and salt.
2.  Add butter in small pieces and work into dough, rubbing between fingers until mixture resembles coarse cornmeal.  Pour in cream and lemon juice and mix until just moistened.
3.  Form into a ball, knead briefly and cut dough in half.  Roll each piece into an 8" round (about 3/4" - 1" thick) and cut into 6 triangles.  Brush tops with melted butter or extra cream, sprinkle with sugar and bake on ungreased sheet 10 minutes or until golden.

To Assemble:
1.  Cut 1 pint of fresh, ripe strawberries into small pieces.  Sweeten if necessary.
2.  Whip 1/2 cup fresh cream.  Slice scones in half, pile with whip cream and strawberries and serve.