The local strawberry fields are finally bearing ripe fruit and picking strawberries is one of my rights of passage into the summer season. “Two for the basket, one for me. Yumm!” Those firm half-ripe store packaged berries can’t compare to these smaller, deep red and flavorful local varieties. I always pick too many and share some with my neighbors. I include a box of Fisher’s Scone Mix in my boating provisions for a quick and easy way to prepare a shortcake dessert. I’m looking ahead to ripening raspberries and blueberries. The following Heavenly Scones recipe is from “Cooking from Scratch” the PCC Community Markets newly published cookbook.
Heat the oven to 375°F. Line a baking sheet with parchment paper. In medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter pieces and mix with your fingers until the mixture forms coarse crumbs. In small bowl, whisk to half-and-half and egg. Pour into the flour and butter mixture and mix with a spatula until the wet ingredients are incorporated and then gently knead by hand bringing the dough together. It will be fairly stiff. Divide the dough into three balls and flatten slightly. Cut each ball into quarters and arrange them on the baking sheet. Bake for about 25 minutes until the bottoms are browned and the tops golden. Clean the berries and slice into a bowl. Sprinkle with a little sugar if desired. In a bowl with high sides, add the cream, vanilla and sugar. Whip until the cream is almost stiff. To serve, split the scones open and divide the berries over the bottom of the scones. Put a dollop of cream over the berries and gently put the tops of the scones over the cream.Taste of Summer Strawberry Shortcake
Ingredients
Instructions
taste of summer strawberry shortcake
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