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Makes
approx. 10 shortcakes
Author Notes
Can a scone be a shortcake? Inspired by our co-founder Merrill's use of biscuits as shortcakes in her and Amanda's new book A New Way to Dinner, we said, why not! —Food52
Ingredients
- For the scones:
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2 cups
all purpose flour
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1/3 cup
sugar, plus more for sprinkling
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1/2 teaspoon
salt
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1/2 cup
unsalted butter, frozen
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1/2 cup
plain yogurt
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1
large egg
Directions
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For the scones: Preheat oven to 400°F.
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In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Using a coarse grater, shred the butter in to the flour mixture. Use your fingers to mix the butter in until it resembles coarse meal.
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In a separate bowl, whisk the yogurt and the egg together. Using a fork, mix the yogurt mixture into the flour mixture. Use your hands to fold in the fruit until it becomes a dough. It may seem dry, but there is enough liquid to turn it into dough.
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On a lightly floured surface, roll out the dough into a circle about 3/4 inch thick. Sprinkle with some sugar and cut the dough into triangles. Place each triangle on a cookie sheet lined with parchment paper. Bake for about 23 to 25 minutes.
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For assembly: Slice the scones in half horizontally and pile on the whipped cream, compote, and fresh blackberries. Serve immediately.
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