Earline Causeys Scone Style Strawberry Shortcake Food

STRAWBERRY SHORTCAKE SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
• Slice 1 cup of the strawberries and transfer to a small bowl. Add the lemon zest and mix well. Set aside.
• Halve or quarter the remaining strawberries and transfer to a medium bowl. Add 2 tablespoons of the sugar, the lemon juice and a pinch each of salt and pepper; mix well. Let stand until juicy, stirring occasionally.
• Meanwhile, in a liquid measuring cup or small bowl, whisk 1/2 cup of the heavy cream with the sour cream until just smooth. Set aside.
• In a large bowl, whisk the flour with the 1/4 cup sugar, the baking powder, baking soda, and 1/2 teaspoon salt. Working over the bowl, grate the butter on the large holes of a box grater. Gently toss the butter with the dry ingredients, then stir in the sliced strawberries. Pour in the cream mixture and stir together until evenly moistened.
• Scrape the mixture onto a work surface and fold a few times until the dough comes together, then pat into a 2-inch-thick rectangle. Using a knife or bench scraper, cut the dough into 6 equal scones. Transfer to the prepared baking sheet and sprinkle each scone with sugar. Bake until puffed and golden, about 30 minutes. Let cool.
• Meanwhile, in another large bowl, whip the remaining 3/4 cup heavy cream with a whisk or electric mixer until stiff. Split the scones horizontally and fill with the whipped cream and juicy strawberries.

STRAWBERRIES AND CREAM SCONES

Steps:

• In a large bowl, combine fresh and thawed strawberries. Cover and refrigerate until serving., Line an 8-in. round cake pan with plastic wrap, letting edges hang over sides; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, stir together 1-1/2 cups cream and vanilla extract. Stir into flour mixture just until moistened. Transfer to prepared pan; pat into an even layer. Cover and freeze 45 minutes or until slightly firm. Preheat oven to 425°., Turn dough onto a lightly floured surface. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with 1 tablespoon whipping cream and, if desired, sprinkle with additional sugar. Bake until golden brown, 15-18 minutes. , Meanwhile, combine remaining whipping cream and confectioners' sugar; whip until stiff peaks form. To serve, cut scones in half; top with reserved strawberries and whipped cream. Garnish as desired.

STRAWBERRY SHORTCAKE SCONES

Steps:

• Preheat oven to 425F.
• Line baking sheet with parchment paper.
• SCONES:.
• L.
• In large mixing bowl, combine flour, baking powder, sugar and salt.
• Add butter and cut in with pastry blender (or hands) until mixture resembles crumbs.
• Toss in strawberries and coat lightly with flour.
• Add half and half and fold together gently until just begins to come together and form a soft dough. (Do not knead or over mix dough).
• Turn dough out onto floured surface and pat into a 1 inch thick rectangle.
• With sharp knife, cut rectangle into 6 squares, then cut squares on diagonal to form 12 traingles.
• Place scone on prepared baking sheet and bake 16-18 minutes or until cooked through and olden.
• Place sheet of parchment on work surface, then a cooling rack over top. Remove scones from pan to cooling rack. Cool about 10 minutes.
• GLAZE:.
• Make glaze by whisking together powdered sugar, vanilla and half and half until smooth. (if glaze too thick, add more cream. If to thin, add more powdered sugar.
• Generously drizzle scones with glaze. (Glaze will firm up when completely cool.

EARLINE CAUSEY'S SCONE-STYLE STRAWBERRY SHORTCAKE

Steps:

• In a large bowl, combine the strawberries and 1 tablespoon of sugar (plus more to taste) and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees. Sift the flour, baking powder, salt and 2 tablespoons of the sugar into a large bowl. In another bowl, combine the sour cream, shortening, egg, milk and baking soda. Add the liquid ingredients to the dry ingredients and stir until just combined.
• Turn the dough onto a lightly floured surface and knead gently until the dough just holds together. Roll or pat the dough to a circle about 1/2inch thick. In a cup, combine the lemon zest and remaining 2 tablespoons of sugar and sprinkle it over the circle. Cut the circle into 8 wedges and transfer them to a shiny, lightly greased baking sheet. Bake until lightly browned, about 15 minutes.
• Transfer the scones to a wire rack to cool slightly. When ready to serve, split the scones in half, top the bottom half with a generous serving of berries, cover with the top half and garnish with whipped cream.