Strawberry Shortcake Scones

(Serves 4)

Biscuit Recipe: Strawberry Filling:

 375 mL flour 4 strawberries (1 per person),
 7 mL baking powder chopped or sliced
 3 mL baking soda 10 mL sugar
 40 mL sugar
 1 mL salt Whipped Cream:
 60 mL cold butter, cubed 90 mL whipping cream
 80 mL buttermilk 2.5 mL vanilla
 1 egg Icing sugar (to taste)

 10 mL sugar (for biscuit tops) Icing sugar to decorate

Strawberries:

1. Wash and hull (remove stem) the strawberries. Pat strawberries dry and chop into small pieces or
slice and place in a small bowl.

2. Sprinkle the strawberries with sugar. Stir and let the strawberries macerate (draw out the juice) at
least 20 min, or until the sugar has dissolved and strawberries are juicy.

Biscuits:

1. Preheat oven to 425⁰F. Line a cookie sheet with a silicon sheet.

2. Sift the flour, baking powder, baking soda, sugar and salt into a large bowl.

3. Use a pastry blender to cut the butter into the dry ingredients. The butter should be the size of small
peas and the mixture should look like coarse breadcrumbs.

4. In a liquid measure, beat the buttermilk and egg together with a fork.

5. Gradually add the liquid mixture to the dry ingredients, tossing it in with the fork. You MAY NOT
NEED ALL OF THE LIQUID. Save a little liquid for brushing the tops of your biscuits!

6. Gather the dough with your hands and form it into a ball. On a lightly floured surface, knead 3-4
times. Roll dough out to 2cm thick. Cut out 4 circles of dough with a round cutter or cup. Brush tops
with remaining buttermilk eggmixture and sprinkle with sugar.

7. Transfer scones to a prepared cookie sheet and bake for 12-15 minutes or until golden brown. Let
biscuits cool slightly.
Whipping Cream:

1. Place whipping cream, vanilla, and icing sugar (optional) in the bowl of a stand mixer or use an

electric hand mixer.

2. Use the whisk attachment and beat the whipping cream until it thickens and forms soft peaks. Do

NOT overbeat.

To Assemble Shortcakes (everyone should make their own):

1. While biscuits are still slightly warm, slice them open horizontally with a serrated knife.

2. Lightly spread butter on each cut side (optional)

3. Place biscuits on a plate.

4. Divide the strawberry mixture into 4 equal portions.

5. 2 Options for assembly:

Option #1 Strawberry Shortcake Sandwich - Layer the strawberries and whipped cream between the
two biscuits. (left pic)

Option #2 Open Faced Strawberry Shortcake - Simply layer the two biscuits with
strawberries and whipped cream and leave open. (right pic)

6. Use a fine mesh sieve to decorate tops with a light dusting of icing sugar.