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.

Carolyn T. Black, Bountiful, Utah
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

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

  • 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.

  • 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.

Nutrition Facts

468 calories; calories from fat 44%; protein 6.8g; fat 23g; saturated fat 13g; carbohydrates 61g; fiber 2.4g; sodium 497mg; cholesterol 118mg.
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