wimbledon strawberry shortcake recipe

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Wimbledon Strawberry Shortcakes Author – Marie Rayner at http://theenglishkitchen.blogspot.co.uk/ Serves 6 - 8 This is a must during Strawberry Season. It has ever been so since my very earliest memory. Crisp cream scones filled with softly whipped cream and fresh strawberries! Ingredients For the scones: 280g plain flour (2 cups) 1 tsp salt 1 TBS baking powder 2 tsp sugar 225ml to 335ml of double cream (1 to 1 1/2 cups) 6 TBS butter, melted Coarse sugar to dust

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Wimbledon Strawberry Shortcakes

Author – Marie Rayner at http://theenglishkitchen.blogspot.co.uk/

Serves 6 - 8

This is a must during Strawberry Season. It has ever been so since my very

earliest memory. Crisp cream scones filled with softly whipped cream and

fresh strawberries!

Ingredients

For the scones:

280g plain flour (2 cups)

1 tsp salt

1 TBS baking powder

2 tsp sugar

225ml to 335ml of double cream (1 to 1 1/2 cups)

6 TBS butter, melted

Coarse sugar to dust

For the Filling

4 heaped cups fresh strawberries

(a generous quart)

caster sugar to taste

softened unsalted butter

335ml of double cream (1 1/2 cups)

Step By Step Instructions

Make the biscuits early in the day. Preheat the oven to 220*C/425*F/ gas

mark 7. Have ready a paper lined baking sheet.

Whisk the flour, salt, baking powder, and sugar together in a bowl. Start

slowly pouring in the cream, adding only 1 cup at first, stirring constantly.

Gather the dough together; when it holds together and feels tender, it is

ready to knead. If the dough appears to be too shaggy and the pieces are

dry and wanting to fall away, then slowly add enough additional cream until

you have a dough that holds together. Tip out onto a floured board and

knead the dough for 1 minute. Gently pat the dough into a square which is

half an inch thick throughout. Cut into 12 squares.

Dip the squares into the melted butter, coating all sides and place them onto

the prepared baking sheet. Sprinkle with coarse sugar. Bake for 15 minutes

until they are golden. Remove from the oven and set aside to cool

completely.

Slice the berries, reserving a few to decorate the tops of the shortcakes, if

desired. Add sugar to taste. Split the scones, placing the bottom halves into

each of 6 to 8 cut glass dessert bowls. Spread with softened butter. Top

each with a generous spoonful of berries, a dollop of cream and the top

halves of the scones.

Serve immediately and pass more cream at the table.

For more delicious recipe please visit

www.farmerschoice.co.uk/recipes