Strawberry Shortcake
Scones:
2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
1/3 cup (76 grams) cold unsalted butter
1 large egg,
1 teaspoon pure vanilla extract
1/2 cup (120 ml) light whipping cream or half and half (12 - 18% butterfat)
Egg Wash:
1 large egg, lightly beaten
1 tablespoon cream
Filling:
2 pounds (900 grams) fresh strawberries, hulled and sliced
1/4 cup - 1/3 cup (50 - 65 grams) granulated white sugar (or to taste)
Topping:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Scones: Preheat oven to 400 degrees F (200 degrees C) and place rack in middle
of oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut
the butter into small pieces and blend into the flour mixture with a pastry
blender or two knives. The mixture should look like coarse crumbs. Whisk
together the egg, cream and vanilla extract and add to the flour mixture,
mixing just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times
and then pat or roll the dough into a circle that is about 7 inches (18 cm)
round and about 1 inch (2.5 cm) thick. With a 3 inch (7 cm) round cookie
cutter, cut out rounds and place the scones on the baking sheet. Make an egg
wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of
the scones with this mixture.
Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted
in the center of a scone comes out clean. Transfer to a wire rack.
Filling: Wash and slice the strawberries. Place about one third of the
strawberries in a large bowl and crush them with a potato masher or fork. Add
the remaining sliced strawberries, along with the sugar. (The amount of sugar
used will depend on how sweet the berries are.) Set aside to macerate at room
temperature for about 30 to 60 minutes.
Whipped cream: In a large mixing bowl place the whipping cream, vanilla
extract, and sugar and stir to combine. Cover and chill the bowl and beaters
in the refrigerator for at least 30 minutes. When chilled, beat the mixture
until stiff peaks form. The whipped cream will hold for several hours in the
refrigerator.
To serve: Cut the scones in half and place the bottom half of the scone (soft
side up) on a dessert plate. Top with some of the strawberries and whipped
cream. Place the top half of the scone on the strawberries. Top with whipped
cream and a few more strawberries. If there is any juice from the strawberries,
drizzle a little over the top of the scone. Serve immediately.
Serves about 8 people.
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