Shortcakes
Shortcakes have been among the most popular items for my Farmers Market booths because they are so delicious and versatile. They're not just for strawberries!
Initially I was surprised when market attendees would stop at my booth and ask, "Are those scones?" I hadn't thought about it, but British scones are not always presented in the triangular shapes that we see in the United States. Round scones are quite common. These pastries are light, lightly sweet and buttery which is everything that a plain scone should be. So, you have every reason to get creative with this recipe and stir in some fruit, eat them plain (particularly divine with a tart jam or jelly like raspberry, or orange marmalade).
But, back to the task at hand. This shortcake recipe is a delicious basic quickbread that belongs in your rotation as something you could whip up quickly for a near guarantee of compliments.
Used as a shortcake, you can make addictive strawberry shortcakes, then roll through the fresh fruit season with raspberries, peaches, blackberries - any fruit that is juicy and has a little piquancy in its flavor. Macerating the fruit with a little sugar coaxes more juice for your treat; just be sure to use the macerated fruit within 12 hours to be sure your fruit retains its structure.
Slightly sweet, rich biscuits made the first strawberry shortcakes.
- 2 1/2 cup All Purpose Flour (11 oz)
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/4 cup Granulated Sugar (2 oz.)
- 8 tbsp Butter (4 oz or 1 stick)
- 1 Egg (Large)
- 1/2 cup Half and Half (4 oz)
- Preheat oven to 425 ° F
- In a food processor, mix the flour, baking powder, salt and sugar.
- Add butter to the food processor bowl and process until butter is the size of split peas, quite small. Pour flour mixture into a medium sized bowl.
- In a small bowl mix beaten egg with Half and Half.
- Pour egg mixture into the flour, and using a fork combine the two.
- Turn onto a floured surface and knead gently until dough comes together.This dough should be fairly dry. It should hold together but try not to add more moisture to form this dough.
- Roll or pat to a 3/4" to 1" thickness. then cut with a 2 3/4" biscuit cutter.Make sure your biscuit cutter has sharp edges for a proper rise. Or you can use a sharp knife and cut 6 squares/wedges.
- Place shortcakes 1" apart on a baking sheet and sprinkle with remaining sugar.Shortcakes and biscuits rise with prettier tops when you turn them upside down to bake. Letting them rest for a few minutes before baking also gives you a better rise.
- Bake 12 to 15 minutes or until golden brown. Let cool.Shortcakes can be stored in a plastic bag for several days, or you can freeze them for up to a week.