Strawberry shortcake has sweetened strawberries with buttermilk shortcake scones and whipped cream for the ultimate Spring dessert.
By Sue Lau | Palatable Pastime
Scones make delicious cakes to pile your ripe strawberries on, as you can see.
Making scones is as simple as making biscuits, especially since they are essentially two different names for the same kind of thing. They are quick breads leavened with baking powder and in this case acidic buttermilk, which aids in baking and also gives it a little tang. I use a whole milk variety which has a slightly thicker consistency than skim buttermilk, so take that into account if you use that type as you might only need a slightly smaller amount of buttermilk.
I added the strawberry flavor to the scones to give it just a hint of flavor so if you take a bite of that, the strawberry taste would still be there. It gives just a hint of sweetness that is perfect with the strawberries. As well, you can make the scones by themselves to serve at breakfast or with tea in the afternoon with a good smear of softened butter or strawberry preserves.
I sprinkle with colored sugars for color, but you can easily use something like a turbinado or raw sugar instead, or leave them plain.
In the photo above, I have used 1.5 scones with a pint of the macerated strawberries. Just a bit much for one person, unless you are a big hungry guy or have quite the appetite, so don’t plan on making all your desserts like that one.
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- 3 cups all purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup butter (unsalted cut into cubes)
- 1/3 cup strawberry jam (melted and cooled to room temperature) (I used no sugar added type)
- 3/4 cup whole buttermilk
- Crystal sugar (I used pink)
- Sweetened whipped cream
- 1 egg yolk
- 1 tbsp. buttermilk
- 2 quarts fresh strawberries (ripe, hulled and chopped)
- 1/2 cup sugar (or 1/4 cup splenda, make it as sweet as you like)
- 2 teaspoons lemon juice
- Cut your strawberries a few hours early and let them macerate, refrigerated, in the sugar and lemon mixture until they are softened and juicy.
- Preheat oven to 400F.
- Place flour, sugar, salt, baking powder, and baking soda into a food processor and pulse once or twice to mix.
- Add butter and pulse until mixture resembles coarse crumbs.
- Turn out dough into a mixing bowl and make a well in the center.
- Whisk together the cooled jam with the buttermilk.
- Pour this into the well in the dough and using a spoon, mix it togehter as much as you can, then finish with your hands, but try not to handle it too much.
- Divide dough into 6 pieces and shape like hamburger patty and place on a parchment lined baking sheet.
- Place baking sheet in freezer for 10-15 minutes to re-chill the dough, it should be stiff and cold but not frozen.
- Brush tops with egg mixture and sprinkle with pink or red crystal sugars.
- Place in hot oven and bake for 18-20 minutes or until a toothpick comes out clean.; cool on wire rack.
- Slice and top with macerated strawberries and whipped cream.
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