Scones (sweet biscuits) for Strawberry Shortcake
Scones originated in Scotland and are traditionally served with clotted cream and jam for afternoon tea.
This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Scones (sweet biscuits) for Strawberry Shortcake
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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In a large bowl, combine the flour, sugar, baking powder, and salt.
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Cut the cold butter into small pieces and add them to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
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In a separate bowl, mix together the heavy cream and vanilla extract. Pour the cream mixture into the flour mixture and stir until just combined.
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Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Be careful not to overwork the dough.
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Pat the dough into a 1-inch thick circle. Use a round biscuit cutter to cut out scones and place them on a baking sheet lined with parchment paper.
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Bake for 12-15 minutes or until the scones are golden brown.
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Allow the scones to cool for 10 minutes before serving.
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To assemble the strawberry shortcake, slice the scones in half horizontally. Place a layer of sliced strawberries on the bottom half of each scone. Top with whipped cream and then place the other half of the scone on top.
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Serve and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 39g13%
- Sugars 14g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
