STRAWBERRY SHORTCAKE SCONES
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Slice 1 cup of the strawberries and transfer to a small bowl. Add the lemon zest and mix well. Set aside.
- Halve or quarter the remaining strawberries and transfer to a medium bowl. Add 2 tablespoons of the sugar, the lemon juice and a pinch each of salt and pepper; mix well. Let stand until juicy, stirring occasionally.
- Meanwhile, in a liquid measuring cup or small bowl, whisk 1/2 cup of the heavy cream with the sour cream until just smooth. Set aside.
- In a large bowl, whisk the flour with the 1/4 cup sugar, the baking powder, baking soda, and 1/2 teaspoon salt. Working over the bowl, grate the butter on the large holes of a box grater. Gently toss the butter with the dry ingredients, then stir in the sliced strawberries. Pour in the cream mixture and stir together until evenly moistened.
- Scrape the mixture onto a work surface and fold a few times until the dough comes together, then pat into a 2-inch-thick rectangle. Using a knife or bench scraper, cut the dough into 6 equal scones. Transfer to the prepared baking sheet and sprinkle each scone with sugar. Bake until puffed and golden, about 30 minutes. Let cool.
- Meanwhile, in another large bowl, whip the remaining 3/4 cup heavy cream with a whisk or electric mixer until stiff. Split the scones horizontally and fill with the whipped cream and juicy strawberries.
FRESH STRAWBERRY SCONES
This delicious, irresistible recipe makes a perfect snack and breakfast treat!
Provided by Annie Y.
Categories Bread Quick Bread Recipes Scone Recipes
Time 56m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
- Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
- Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
- Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 34.3 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 390.4 mg, Sugar 9.5 g
STRAWBERRY SHORTCAKE
To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently. Once sliced, fill them with fresh strawberries and homemade whipped cream for a classic take on this old-fashioned dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
- In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
- Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
- Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
- Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.
STRAWBERRY SHORTCAKES
These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
- Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
- Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.
STRAWBERRY SHORTCAKE
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY SHORTCAKE SCONES
With strawberries filling my garden found this recipe for scones with fresh strawberries and a yummy glaze.
Provided by Bonnie G 2
Categories Quick Breads
Time 38m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425F.
- Line baking sheet with parchment paper.
- SCONES:.
- L.
- In large mixing bowl, combine flour, baking powder, sugar and salt.
- Add butter and cut in with pastry blender (or hands) until mixture resembles crumbs.
- Toss in strawberries and coat lightly with flour.
- Add half and half and fold together gently until just begins to come together and form a soft dough. (Do not knead or over mix dough).
- Turn dough out onto floured surface and pat into a 1 inch thick rectangle.
- With sharp knife, cut rectangle into 6 squares, then cut squares on diagonal to form 12 traingles.
- Place scone on prepared baking sheet and bake 16-18 minutes or until cooked through and olden.
- Place sheet of parchment on work surface, then a cooling rack over top. Remove scones from pan to cooling rack. Cool about 10 minutes.
- GLAZE:.
- Make glaze by whisking together powdered sugar, vanilla and half and half until smooth. (if glaze too thick, add more cream. If to thin, add more powdered sugar.
- Generously drizzle scones with glaze. (Glaze will firm up when completely cool.
BAREFOOT CONTESSA'S STRAWBERRY SCONES
The Barefoot Contessa Cookbook, 1999. I have also seen Ina make these scones on her cooking show. On the show, she added some orange zest and also walnuts and her friends went crazy over them. I don't remember how much of the zest or walnuts she added, but you don't have to do that and the recipe will still be delicious!
Provided by Juenessa
Categories Scones
Time 50m
Yield 14-16 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt.
- Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
- Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended.
- Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly.
- The dough may be a bit sticky.
- Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick.
- You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles.
- Place on a baking sheet lined with parchment paper.
- Brush the tops with egg wash.
- Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.
Nutrition Facts : Calories 402.6, Fat 28.4, SaturatedFat 17.1, Cholesterol 160.8, Sodium 525.9, Carbohydrate 30.6, Fiber 1, Sugar 2.1, Protein 6.8
STRAWBERRY SHORTCAKE SCONES
Enjoy the flavors of a classic dessert in these delicious Strawberry Shortcake Cookies. Try serving them at your next party and watch how quickly they disappear!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 32 servings, 1 cookie each
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Combine strawberries, lemon juice, and 2 Tbsp. each flour and sugar.
- Mix remaining flour, sugar, baking powder, salt and baking soda in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add sour cream and milk; stir until mixture forms soft dough. Stir in strawberry mixture.
- Drop tablespoonfuls of dough, 2 inches apart, into 32 mounds on parchment-covered baking sheet.
- Bake 16 to 18 min. or until golden brown. Cool on baking sheet 2 min. Remove to wire racks; cool completely.
- Melt chocolate as directed on package; drizzle over cookies. Let stand until chocolate is firm.
Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
STRAWBERRIES AND CREAM SCONES
I took a leap and veered from Mom's original shortcake recipe to create this scone recipe with cream and strawberries. Instead of a short biscuit, I made light sweet-cream scones for the shortcake part. The difference was delightful! -Martha Laviolette, South Rockwood, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine fresh and thawed strawberries. Cover and refrigerate until serving., Line an 8-in. round cake pan with plastic wrap, letting edges hang over sides; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, stir together 1-1/2 cups cream and vanilla extract. Stir into flour mixture just until moistened. Transfer to prepared pan; pat into an even layer. Cover and freeze 45 minutes or until slightly firm. Preheat oven to 425°., Turn dough onto a lightly floured surface. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with 1 tablespoon whipping cream and, if desired, sprinkle with additional sugar. Bake until golden brown, 15-18 minutes. , Meanwhile, combine remaining whipping cream and confectioners' sugar; whip until stiff peaks form. To serve, cut scones in half; top with reserved strawberries and whipped cream. Garnish as desired.
Nutrition Facts : Calories 549 calories, Fat 28g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 425mg sodium, Carbohydrate 69g carbohydrate (31g sugars, Fiber 4g fiber), Protein 8g protein.
EARLINE CAUSEY'S SCONE-STYLE STRAWBERRY SHORTCAKE
Steps:
- In a large bowl, combine the strawberries and 1 tablespoon of sugar (plus more to taste) and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees. Sift the flour, baking powder, salt and 2 tablespoons of the sugar into a large bowl. In another bowl, combine the sour cream, shortening, egg, milk and baking soda. Add the liquid ingredients to the dry ingredients and stir until just combined.
- Turn the dough onto a lightly floured surface and knead gently until the dough just holds together. Roll or pat the dough to a circle about 1/2inch thick. In a cup, combine the lemon zest and remaining 2 tablespoons of sugar and sprinkle it over the circle. Cut the circle into 8 wedges and transfer them to a shiny, lightly greased baking sheet. Bake until lightly browned, about 15 minutes.
- Transfer the scones to a wire rack to cool slightly. When ready to serve, split the scones in half, top the bottom half with a generous serving of berries, cover with the top half and garnish with whipped cream.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 379 milligrams, Sugar 13 grams, TransFat 0 grams
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STRAWBERRY SHORTCAKE SCONES | BETTER HOMES & GARDENS
From bhg.com
4/5 (18)Total Time 36 minsServings 12Calories 227 per serving
- Preheat oven to 400°F. In a small bowl, toss together strawberries and 1 tablespoon flour. In a large bowl combine the 2 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.
- In a medium bowl combine the egg, ricotta, and 1/4 cup whipping cream. Add egg mixture all at once to flour mixture. Add strawberries. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 10x4-inch rectangle. Cut in half lengthwise and in sixths crosswise to make 12 rectangles.
- Place rectangles 2 inches apart on a parchment paper-lined baking sheet. Brush with additional whipping cream. Sprinkle with coarse sugar. Bake about 16 minutes or until golden brown. Remove scones from baking sheet. Serve warm.
STRAWBERRY "SHORTCAKE" DROP SCONES | CBC LIFE
From cbc.ca
- Combine the strawberries, maple syrup, vanilla extract, lemon zest and lemon juice in a bowl. Cover and transfer to the fridge for a minimum of one hour or overnight if you are making ahead.
- Preheat the oven to 425F degrees. Whisk the flour, sugar, baking powder and salt in a bowl until combined. Grate the butter into the dry ingredients and use the tips of your fingers to work the butter into the flour. Pour in the buttermilk and use your hands to gently bring the dough together. Pull the dough apart into six sections and gently ‘drop’ them onto a baking sheet. Brush the tops gently with buttermilk and sprinkle with some sugar. Bake in the oven for 25 minutes until they start to lightly brown on top. Remove from oven.
- Combine the whipping cream, vanilla extract and icing sugar into a large bowl and whisk. It will probably take a good 8-10 minutes of whisking so feel free to enlist help to take turns! Slice the biscuits open and spoon the berries and a dollop of whipped cream onto the bottom halves, before topping with the top half of the biscuit. Add extra whipped cream and berries on top and serve.
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