Monday, April 04, 2011

Strawberry Shortcake Scones

I know Mom just posted a strawberry shortcake recipe, which is essentially a yellow cake mix.  That is how the Doug's family has always eaten strawberry shortcake, and I admit that it is super yummy. This is a totally different animal.  Most strawberry shortcake recipes I've tried are either too dry or too biscuit-like, OR they are too sweet and cake-like. This recipe from Let's Dish is very close to a scone recipe, and I think it is perfect. You can shape it into a large round cake and cut into wedges for scones, or shape into individual squares and enjoy with strawberries and cream.  Either way, it's a new favorite. 

2 1/2 cups flour
1/3 cup cold, unsalted butter, cut into small pieces
1/3 cup + 1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 pounds fresh strawberries
1/4 cup sugar
Whipped cream
1 cup heavy cream
2 tablespoons sugar

* Or just use Cool Whip, like me!
Preheat oven to 425 degrees.  In a food processor, combine flour, butter, 1/3 cup sugar, baking powder and salt.  Process until the mixture resembles coarse meal.  Add the milk and pulse just until moistened, four or five times.  *This is VERY messy! Be sure to take your rings off, as the dough was very sticky when I started to work with it. 

Turn dough onto a floured surface.  With floured hands, gently pat dough into a 4x8 inch rectangle, about 1 inch thick. Sprinkle with remaining sugar.  Using a large knife, dusted with flour, cut the dough into 8 equal squares.  Transfer to a lightly greased baking sheet (or use a Silpat!).  

Bake until golden, about 25 minutes.  Cool on the baking sheet.  

Meanwhile, hull and quarter the strawberries. Toss with 1/4 cup sugar in a medium bowl.  Let stand until syrupy, at least 20 minutes, or up to one day covered and refrigerated.  

In a large mixing bowl, beat the cream until soft peaks form. Sprinkle with 2 tablespoons sugar and beat until soft peaks return.  Do not over beat. 

Carefully split cooled biscuits with a serrated knife.  Layer bottom half of biscuit with strawberries, then whipped cream.  Replace top half of biscuit and serve.

Serves: 8

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