I found some gorgeous strawberries this week at the store and thought strawberry shortcake sounded yummy! My kiddos are fruit lovers, and strawberries are a favorite. I actually used a favorite scone recipe for the shortcake (leaving out the currants).
Scones
2 cups all-purpose flour
1/3 cup sugar
1 Tbls. baking powder
1 tsp. salt
1/4 cup butter (can add an extra Tbls)
1/2 cup buttermilk or sweet milk
1 egg
1/2 cup currants (craisins are delicious, too)
1 egg yolk
2 Tbls. cold water
Preheat oven to 375F. Lightly coat baking sheet with cooking spray. Sift together flour, sugar, baking powder and salt. Cut butter into dry mixture until crumbly. Beat (with a fork) milk and egg together. Pour into dry ingredients, stirring well until blended. Add currants (unless you're using this for shortcake); mix well. On a floured surface, place slightly wet dough; knead lightly. Pat dough into 3/4" thick large circle. Cut into wedges. Beat egg yolk and water together and brush over scones. Bake 25-30 minutes or until golden brown. Serve hot or cold, with butter or clotted cream and jam. If you're making shortcake, serve with sliced fresh strawberries that have been sweetened with sugar and top with whipped cream.
Enjoy your Friday! I'm off to do something fun with the kiddos!
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