This is not the Strawberry Shortcake we are talking about. It looks very much a scone to me except with a lighter texture. There are many great scone recipes out there but for today's recipe is the addition of buttermilk that make a whole lot difference!
The aroma was wafting through the air while baking it. I was surprised to see that the shortcakes came out so buttery, the beautiful scent of the vanilla extract used was exquisite! Crumbly crust, yet soft and tender on the inside, a cross between muffin and scone. It was so good that i instagramed it right away after baked.
Below is the recipe which I already tweaked to suit my own preferences with some variations (see *). I used blueberries and strawberries instead of raspberries which the recipe calls for. Since i love my buttermilk oh so much & i have run out of heavy cream, i used buttermilk fully for the amount of liquid required. It turned out well! This recipe is versatile, i intend to add citrusy flavours the next time like lemon peel, yuzu on the list or throw in some chocolate chips! This will definitely be my go-to recipe for a scone-like for now.
Here are a few quick shots of which I took right after it was baked. No styling, no plateing, simply rustic looking right from the baking tray. Ok, in actual fact i just could'nt wait any longer to have it for tea. Who will?! Nuff said, bake some! ;)
Blueberry / Strawberry Shortcakes
adapted from Martha Stewart
Source: Everyday food, July/August 2012
Watch the video here
yields 12 big pieces
2 1/2 cup of all purpose flour
1 tbsp baking powder
1/2 tsp fine salt
113g (1 stick) unsalted butter, chilled and cubed
*1/2 cup brown sugar
*(I used brown sugar for the fragrance. Sweetness just right for me)
*1 cup (236ml) buttermilk
(actual recipe calls for 3/4 cup heavy cream with 1/4 cup buttermilk)
*about half a cup of blueberries and half a cup of strawberries
*1 tsp vanilla extract
*a tbsp of brown sugar, set aside to sprinkle on top
Whipped cream for serving (optional)
1. In a food processor, combine flour, baking powder, sugar, salt and butter, pulse a few rounds until mixture resembles coarse meal. There will be some bits and pieces of butter, perfectly alright!
2. Transfer to another big bowl and add in buttermilk, berries and give a few stirs until just combined. ***do not over-mix! Like scone, the more you touches the dough the harder it becomes.
3. Preheat oven to 200degree C. Divide dough into portions, its rather wet to handle, so i just made do with a shaggy shaping and placed it on the baking tray. With that, i managed to get 12 big pieces and place it on a pre-greased baking tray or on a parchment lined baking tray. Spread them about 2 inches apart. Sprinkle some brown sugar on top.
4. Place the tray into the fridge and freeze for 15 to 20 minutes to set the dough/shape. The dough spreads a little after baked.
5. Bake in the preheated oven for about 20 minutes until golden brown or when a skewer inserted comes out clean. Let it cool completely (sorry could'nt resist! I had it while it was piping hot) before dusting some icing sugar on top and sandwich it with cold whipped cream. Enjoy your shortcakes with your favourite tea!*** for any leftover (which i doubt there will be any), you can warm it up by wrapping it with a piece of aluminium foil and place into the toaster to heat up for about 3 minutes.