Baking Day! This is actually round two of finding a shortcake recipe I liked today. The first one was similar to a spoon bread or biscuit. It was too uncontrollable for my liking. I decided that I wanted something similar to a scone or uniform biscuit and I finally found it. A simple, yet delicious shortcake recipe that will come in handy for other delicious fruits!
Recipe from Living Tastefully2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into small cubes
1/4 cup milk
6 tablespoons heavy cream
turbinado sugar, for sprinkling
- Preheat oven to 425 degrees.
- Line a baking sheet with a silicon mat. In a food processor, combine the flour, sugar, baking powder and salt; pulse until blended. Add the butter and pulse again until the butter is the size of small peas.
- In a large bowl gently whisk together the egg, milk and 5 tablespoons of heavy cream. Add the flour-butter mixture and stir together with a fork just until combined. Gather dough together and on a lightly floured work surface, pat the dough into a round about 1/2 of an inch thick. Try to work the dough as little as possible. Using a 3-inch round biscuit cutter, cut 6-8 biscuits out.
- Brush the tops of the shortcakes with the remaining tablespoon of heavy cream and sprinkle with turbinado sugar. Bake in the middle of the oven for 14 minutes or until golden.
1 lb strawberries, small diced
1/2 teaspoon orange zest
1/4 teaspoon lemon zest
2 tablespoons orange juice
1/2 teaspoon lemon juice
1 teaspoon rum
2 tablespoons sugar
1/2 teaspoon mint, chopped
- In a bowl, mix all of the ingredients together.
I whipped up some cream and sweetened it with a little bit of sugar.
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