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Category: Berry & Fruit Desserts
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 c. all-purpose flour
1/2 c. granulated sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. cold unsalted butter, cubed
3/4 c. light cream
1 tsp. vanilla extract
2 T. cream
powdered sugar
1 lb. fresh strawberries, cut into bite-size pieces
1 lb. assorted berries - blackberries, raspberries or blueberries
1/4 to 1/2 c. granulated sugar
1 c. whipping cream
1 T. granulated sugar
1/2 tsp. vanilla extract
Preheat oven to 375; spray an 8-inch round cake pan with cooking spray.
Sift together flour, sugar, baking powder and salt.
Cut in butter until mixture resembles coarse meal; mix in milk and vanilla.
Turn out onto a lightly floured surface and knead 10 to 15 times.
Transfer dough to pan and gently pat until it is even; brush top 2 tablespoons cream.
Bake at 375F for 20 minutes or until lightly browned and a cake tester comes out clean.
Remove from oven and turn broiler on high.
Sift powdered sugar over the top of the scone and place under broiler for 5 to 10 seconds or until sugar has melted and turns golden brown.
Watch scone carefully as the sugar will burn very quickly.
Transfer to a wire rack to cool.
In a large bowl crush half the strawberries with a potato masher or fork; add remaining berries and 1/4 to 1/2 cup sugar (amount of sugar used will depend on sweetness of the berries.)
Set aside at room temperature for 30 to 60 minutes.
In a large mixing bowl combine whipping cream, vanilla extract, and sugar; stir to combine.
Cover and refrigerate bowl and beaters for 30 minutes.
When chilled, beat sweetened cream until stiff peaks form; refrigerate until serving time.
To serve, cut scone in half horizontally and place bottom half, soft side up on a dessert plate.
Top with half of the whipping cream and most of the berries; place top half of scone on top.
Spoon remaining berries and their juice over scone; decorate with dollops of whipping cream.
Serve immediately.
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PASTRY - SHORTCAKE - SUMMER BERRY
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Category: Berry & Fruit Desserts
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 c. all-purpose flour
1/2 c. granulated sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. cold unsalted butter, cubed
3/4 c. light cream
1 tsp. vanilla extract
2 T. cream
powdered sugar
1 lb. fresh strawberries, cut into bite-size pieces
1 lb. assorted berries - blackberries, raspberries or blueberries
1/4 to 1/2 c. granulated sugar
1 c. whipping cream
1 T. granulated sugar
1/2 tsp. vanilla extract
Preheat oven to 375; spray an 8-inch round cake pan with cooking spray.
Sift together flour, sugar, baking powder and salt.
Cut in butter until mixture resembles coarse meal; mix in milk and vanilla.
Turn out onto a lightly floured surface and knead 10 to 15 times.
Transfer dough to pan and gently pat until it is even; brush top 2 tablespoons cream.
Bake at 375F for 20 minutes or until lightly browned and a cake tester comes out clean.
Remove from oven and turn broiler on high.
Sift powdered sugar over the top of the scone and place under broiler for 5 to 10 seconds or until sugar has melted and turns golden brown.
Watch scone carefully as the sugar will burn very quickly.
Transfer to a wire rack to cool.
In a large bowl crush half the strawberries with a potato masher or fork; add remaining berries and 1/4 to 1/2 cup sugar (amount of sugar used will depend on sweetness of the berries.)
Set aside at room temperature for 30 to 60 minutes.
In a large mixing bowl combine whipping cream, vanilla extract, and sugar; stir to combine.
Cover and refrigerate bowl and beaters for 30 minutes.
When chilled, beat sweetened cream until stiff peaks form; refrigerate until serving time.
To serve, cut scone in half horizontally and place bottom half, soft side up on a dessert plate.
Top with half of the whipping cream and most of the berries; place top half of scone on top.
Spoon remaining berries and their juice over scone; decorate with dollops of whipping cream.
Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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