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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a recipe for the real shortcake, or better yet-a cream scone with no filling. If you like strawberry shortcake, you'll love this. It is tender and flakey and oh, so yummy. Ingredients:
2 cups flour |
1/4 cup sugar |
2 teaspoons baking powder |
1/8 teaspoon salt |
1/3 cup cold butter (unsalted preferred) |
1 large egg (slightly beaten) |
1 teaspoon vanilla |
1/2 cup low-fat whipping cream or 1/2 cup half-and-half |
1 large egg (slightly beaten) |
1 tablespoon cream |
Directions:
1. SHORTCAKE:.
2. In a large bowl whisk together the flour, sugar, baking powder, and salt.
3. Cube the COLD butter and put in the flour bowl.
4. With a pastry blender or two knives, cut the butter into small pieces; mixture should look like coarse crumbs.
5. In a small bowl mix the egg, vanilla, and cream; whisk well.
6. Add to flour mixture mixing just until the dough comes together; don't overmix.
7. Put on a lightly floured surface and pat into a 7 circle; cut with a circle cutter to about 1 thick.
8. Put on ungreased baking sheet.
9. EGG WASH:.
10. In a small bowl mix the ingredients for the egg wash and brush on the top of each shortcake.
11. Bake in a 400 degree oven on a center rack for 15-18 minutes or till a toothpick put in the center comes out clean.
12. Transfer to wire rack.
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