December 31, 2020  Online Recipe Guide Avatar

1 3/4 cup all purpose flour
4 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons butter, cold and cut into bits
1 cup whole milk yogurt or sour cream

Lemon Curd
Fresh Berries

You will need a baking sheet.

Set a rack in the middle of the oven and preheat to 425 degrees.

In a medium bowl, whisk together the flour, 3 tablespoons of the sugar, baking powder and salt. Cut the butter in using a pastry blender or your hands until the mixture resembles coarse crumbs. Do not over mix; there should still be small chunks of butter visible. Make a well in the center and add the yogurt or sour cream. Stir with a wooden spoon just enough to make a soft dough.

Gently knead the dough on a lightly floured surface for about 20 seconds. Pat the dough down into a circular shape about 3/4 inch thick. Cut with a knife into 6 or 8 triangular pie-style wedges. Carefully lift each scone onto the baking sheet and place about 1 inch apart. Sprinkle with the reserved tablespoon of sugar and bake for 12 to 15 minutes, until golden brown. Cool slightly and split the shortcakes in half horizontally.

To serve:

Place each shortcake bottom on a dessert plate. Drop several tablespoons of the lemon curd over the shortcake and divide the berries evenly over the lemon curd. Place the shortcake tops over, lobbed to the side a bit. If you like, drizzle the plates with any remaining lemon curd and berries just like your favorite pastry chef.

Makes 6-8 servings


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