It is strawberry season.
For the Shortcakes I use my traditional
Scone recipe made with heavy cream.
2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
(Option: Substitute Buttermilk
and add 1/2 teaspoon of baking soda)
3/4 cup frozen raspberries (blueberries, blackberries, red currants, etc..)
extra cream and sugar
Preheat oven to 425°F. Mix together the flour, sugar, baking powder and salt. Cut in butter until it resembles coarse meal. Stir cream in to flour mixture. Mix quickly with fork just until dough starts to come together.
Tip out on to lightly floured surface. (Will look shaggy) Using hands gently pat mixture to flatten. Now fold dough like an envelop. Turn and fold again. Do this at least three to four times. Before the last turn, push frozen fruit (Raspberries, Blueberries, Red Currants, etc.. ) into dough.
Finish with final fold and turn and roll or pat dough into round. Cut into six or eight triangles. Dough can also be cut in half and rolled into two smaller rounds. Cut each round into 6 to 8 smaller scones. Or use a biscuit cutter to cut round scones. This whole step should only take 30 to 45 seconds. Do not over-handle.
(Brush scones with cream and sprinkle with sugar)
(Folding forms layers which makes for a very flaky scone).
Bake for 15 to 18 minutes.
Tip: An easy way to cut in the butter is to use a box grater.
The large side of the grater makes the perfect size pieces of butter.
Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty.
This recipe can also be adjusted to
chocolate version of the
For a Chocolate Scone/Shortcake
add to scone recipe:
4 tablespoons of cocoa
1/2 teaspoon baking soda
1/2 cup chocolate chips
and 1/2 teaspoon of vanilla to cream