slice one quart of strawberries and toss with 2 TBL of sugar. Refrigerate until ready to use.
(Adapted from Mark Bittman’s How to Cook Everything)
Cream Scones makes about 5-6 3″ scones
2 cups All Purpose Flour
1/2 tsp salt
4 tsp baking powder
4 TBL sugar
8 TBL cold butter cut into small bits
3/4 cup heavy cream
Preheat oven to 450f
Mix dry ingredients in stand mixer, or food processor
Add butter and mix in until butter is just incorporated
Beat eggs and cream together, and add to dry ingredients
Mix very quickly- do not over-mix, or over-handle!
Turn mixture out onto floured board or counter and knead ten times
(dough will be sticky, so flour your hands)
Press dough out to an even 3/4″ thick, and cut using a 3″ round cutter
Place on ungreased cookie sheet
optional– make an egg wash with 1 yolk mixed with 1 TBL water
brush on scones
Use 1TBL sugar to sprinkle on scones
Bake 9-11 minutes until they are a golden brown
Let cool before assembling shortcakes
Whipped Cream-homemade is always best!
1 cup heavy cream (if you can find some that is not ultra-pasteurized, that’s preferable)
1 TBL sugar
1/2 tsp vanilla
Beat until cream holds it’s shape and forms soft peaks- many people over-whip their cream, and it starts getting grainy- better to under than over-whip!
Keep stopping, and checking!
To assemble, slice scones horizontally, spoon on plenty of strawberries and their juice, spoon cream over fruit, and top with lid of scone.