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,
- 2 pints fresh strawberries, sliced
- 1 container (16 ounces) frozen sweetened sliced strawberries, thawed
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2-1/2 cups heavy whipping cream, divided
- 1-1/2 teaspoons vanilla extract
- 3 tablespoons confectioners’ sugar
- Optional: Grated citrus zest
image/svg+xml Text Ingredients View Recipe,
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.
1 scone with 2/3 cup strawberries and 1/4 cup whipped cream: 549 calories, 28g fat (17g saturated fat), 85mg cholesterol, 425mg sodium, 69g carbohydrate (31g sugars, 4g fiber), 8g protein.