Yield
Makes 6 to 8 servings

Years ago, at a little tearoom in the English countryside, Sunset reader Carolyn Black fell in love with true English shortcake. Her replica is more like a scone than a sweet biscuit shortcake.

How to Make It

Step 1

In a bowl, mix flour, 1/2 cup sugar, baking powder, baking soda, and salt.

Step 2

With a pastry blender or your fingers, cut or rub butter into flour mixture until no pieces are larger than 1/4 inch.

Step 3

In a small bowl, mix buttermilk and egg yolks; add to flour mixture. Stir with a fork until evenly moistened, then press into a ball.

Step 4

On a lightly floured board, knead until dough forms a smooth ball, 5 to 10 turns. Pat dough into a 1-inch-thick oval. With a floured round cutter (2 1/4 to 2 3/4 in. wide), cut dough; place pieces about 2 inches apart on a baking sheet, about 12 by 17 inches. Press scraps together, knead briefly, and repeat to cut more rounds. Sprinkle cut dough evenly with sugar, using about 1 tablespoon total.

Step 5

Bake in a 400° oven (or a 375° convection oven) until golden, 12 to 15 minutes. Transfer to racks.

Step 6

In a bowl, mix fruit with sugar to taste. In another bowl, whip cream with a mixer on high speed until it holds soft peaks. Sweeten to taste with sugar.

Step 7

Split warm or cool shortcakes in half. Set bottom halves on plates and spoon about half the fruit and juices onto cakes. Top each with a spoonful of cream. Set a cake top on each base and spoon remaining fruit and cream equally over each.

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