Strawberry Shortcake

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Strawberry Shortcake

 

 

Ingredients:

Fresh strawberries

Sugar

Sour cream scones (recipe follows)

Whipping cream

Icing (confectioners') sugar

Vanilla

 

 

Sour Cream Scones:

2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup white sugar

1 egg

1 cup sour cream

1/2 teaspoon vanilla

 

 

 

Directions:

Best served the same day, so prepare strawberries and whip cream as required

for the number of people you are serving.

 

 

Early in the day, slice the strawberries and add a little sugar to taste.

Refrigerate until serving time, to allow juice to form. Retain enough whole

perfect strawberries to garnish.

 

 

Prepare sour cream scones - recipe below.

 

 

Just before serving, whip the cream and sweeten with icing sugar. Add

vanilla.

 

 

To assemble each serving, cut a scone in half and place the bottom half on a

plate. Spoon strawberries and some of the strawberry juice over top. Spoon

whipped cream over top of the strawberries, then top with the top of the

scone. Garnish with a small spoonful of whipped cream and a whole

strawberry.

 

 

Sour Cream Scones:

In a medium bowl combine flour, baking powder, baking soda, salt and sugar.

 

 

In a small bowl beat the egg with a whisk. Whisk in the sour cream and

vanilla. Make a well in the dry ingredients and add the egg mixture all at

once. Stir to make a soft dough.

 

 

Turn out onto a floured board and knead 10 times. Separate dough in half and

pat each half into a circle 1/2 to 3/4 inch thick and 6 inches wide. Cut

each circle into 6 wedges.

 

 

Transfer wedges to an ungreased baking sheet and bake at 400 degrees F. for

13 to 15 minutes until golden brown.

 

 

 

 

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