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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
Makes approx. 10 shortcakes
For the scones:
- 2 cups all purpose flour
- 1/3 cup sugar, plus more for sprinkling
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, frozen
- 1/2 cup plain yogurt
- 1 large egg
For shortcake assembly:
- Softly whipped cream
- Apricot compote, like this one: https://food52.com/recipes/18461-fresh-apricot-compote-with-vanilla-bean
- Fresh blackberries
- shortcake scones
- For the scones: Preheat oven to 400°F.
- 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.
- 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.
- 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.
- For assembly: Slice the scones in half horizontally and pile on the whipped cream, compote, and fresh blackberries. Serve immediately.
- This recipe is a Community Pick!