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Amount per serving
- Calories: 468
- Calories from fat: 44%
- Protein: 6.8g
- Fat: 23g
- Saturated fat: 13g
- Carbohydrate: 61g
- Fiber: 2.4g
- Sodium: 497mg
- Cholesterol: 118mg
- 2 1/2 cups all-purpose flour
- About 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1/4 lb.) butter or margarine, cut into chunks
- 2/3 cup low-fat buttermilk
- 2 large egg yolks
- 4 cups sliced peeled peaches, plums, or nectarines; or rinsed and drained raspberries, blueberries, or hulled strawberries (1 or more kinds of fruit)
- 1 cup whipping cream
- 1. In a bowl, mix flour, 1/2 cup sugar, baking powder, baking soda, and salt.
- 2. With a pastry blender or your fingers, cut or rub butter into flour mixture until no pieces are larger than 1/4 inch.
- 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.
- 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.
- 5. Bake in a 400° oven (or a 375° convection oven) until golden, 12 to 15 minutes. Transfer to racks.
- 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.
- 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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