Scone + Strawberries + Whipped cream = Strawberry Shortcake
Easy as pie!
Then again, pie isn’t all that incredibly easy…
Step 1: Scones
2 cups (260 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/4 teaspoon salt
1/3 cup (76 grams) cold unsalted butter
1 large egg,
1 teaspoon pure vanilla extract
1/2 cup (120 ml) cream, half and half, or milk (I used milk)
Preheat oven to 375 degrees F (190 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 7 inch (18 cm) round. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet. Brush the tops of the scones with a little cream. Bake for about 15 -20 minutesor until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.
So here’s everything that went wrong.
– I didn’t have unsalted butter. That’s easily fixable though, I just didn’t put in any extra salt.
– I ran out of all-purpose flour. I substituted the half cup that was missing with 1/2 cup + 1 tsp of cake flour.
– When I combined the wet and dry ingredients, the dough was way too sticky, so I had to add quite a bit more flour to make it manageable
– When cutting out the circles to put on the sheet to bake, I pushed the cutt
er straight down instead of turning it as I pushed it. This deflated the dough.
– I brushed the scones with milk instead of cream or egg before baking them, which didn’t quite make it brown nicely.
– When I took them out of the oven, they hadn’t risen nearly as nicely as I had hoped.
Step 2: Strawberries
2 pounds (900 grams) fresh strawberries
1/4 cup – 1/3 cup (50 – 65 grams) granulated white sugar (or to taste)
Wash, hull, 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.
The strawberries are hard to mess up. I didn’t exactly follow the amounts specified in the recipe, so I just added the sugar to taste. I also added about a teaspoon of lemon juice.
Step 3: Whipped cream
Just make some whipped cream. Mix whipping cream, sugar, vanilla extract, whip, serve.
Tada! Strawberry Shortcake!
Fast to make, even faster to disappear!