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Author Notes: I substitute my family recipe for scone dough for traditional shortcake batter for a sweeter, more tender shortcake. The lemon sugar topping is a crunchy contrast to the soft cream and berries. Early in the summer I make it with strawberries alone and replace them with a combination of blueberries, raspberries and blackberries as they come into season. Using red and blue berries makes it a very appropriate July 4 treat. The recipe for scones was given to my by my Auntie Anna Brosnan Downes, from Castle Island, Co. Kerry, Ireland. —Phillippa Cannon
- 4 cups berries (sliced strawberries, blueberries, raspberries or blackberries)
- 2 tablespoons granulated sugar
- 1 juice of 1 lemon
- 4 cups unbleached white flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces unsalted butter
- 1/2 cup sliced strawberries
- 1 egg, beaten
- 1 cup plain yogurt (not nonfat)
- 2 tablespoons turbinado sugar
- 1 tablespoon grated lemon zest
- 2 cups heavy cream, whipped
- Slice strawberries, add all berries to a mixing bowl.
- Stir in lemon juice and two tablespoons granulated sugar. Mix well. Cover and refrigerate for half an hour, stirring occassionally.
- Preheat oven to 400 degrees.
- Add flour, granulated sugar, baking powder, baking soda and salt to a large mixing bowl. Stir well.
- Rub in butter until mixture looks like bread crumbs.
- Stir in beaten egg.
- Stir in 1/2 cup sliced strawberries.
- Fold in yogurt to form a wet dough.
- Turn dough out onto a floured surface. With floured hands, shape the dough into a 1/2 inch high round. Using a 3 inch biscuit cutter, cut out eight shortbreads.
- Stir lemon zest into turbinado sugar in a small bowl. Sprinkle lemon sugar on the top of the shortbreads.
- Place shortbreads on a greased baking sheet. Bake for 20 minutes in a preheated 400 degree oven. The shortcakes are ready when a wooden toothpick inserted into the center of the shortcakes comes out clean. Remove from oven and let shortcakes cool on a wire tray for about an hour. If they will not be eaten right away, store the shortcakes in an airtight container.
- To serve, cut the shortcakes in half horizontally. Place the bottom halves of the cakes on a platter or individual plates. Spoon berries and then cream on each shortcake. Place the top half of the shortcakes on each one. Serve immediately.
- This recipe was entered in the contest for Your Best Berry Recipe