//In medium bowl, stir together scone mix, water, and milk. Transfer to generously floured surface. Knead dough 5-6 times, folding dough in half on top of itself each time. Roll out dough to approximately 3/4-inch thickness. Cut into 2 1/2-inch circles and place on ungreased baking sheet. Let rest 10 minutes.
//Bake 10-12 minutes or until light golden brown. Split warm shortcakes and serve with sliced strawberries and whipped cream.