Shortcake Scones & Shrubby Berries
Author:
A twist on a summer favorite with our Shrubby Berries!
This combo has strawberries, raspberries, and blueberries with our Strawberry Pink Peppercorn Shrub but here are some alternatives:
Raspberries only with Blood Orange + Raspberry ShrubBlackberries with Blackberry Lemonade ShrubBlackberries and blueberries with Meyer Lemon and Green Coriander Shrub
For a plant based version, use plant butter and use a light coconut yogurt in place of the cream/buttermilk combo. We use Harmless Harvest plain unsweetened, as it keeps the scones light.
Ingredients
- 500g flour (3 3/4 cups)
- 70g sugar (1/3 cup)
- 25g baking powder (2 Tablespoons)
- 6g salt (1 teaspoon)
- 115 g (1 stick)butter, cut into 1/2 inch cubes
- 1 cup heavy crream
- 1 cup buttermilk
- 4g (1 teaspoon) vanilla
- a little extra cream and sugar to top scones
- 1 basket strawberries
- 1 basket raspberries
- 1 basket blueberries
-
2 Tablespoons Strawberry + Pink Peppercorn Shrub
- 2 Tablespoons to 1/4 cup sugar (depending on your fruit, and how sweet you like your fruit)
- pinch of salt
Scones
Shrubby Berries
Directions
Scones
- In a food processor, combine dry ingredients and pulse until combined.
- Combine dry ingredients. Scatter butter on top of dry ingredients, pulse about 6-8 times, until the butter resembles peas (it’s ok if there are some larger or smaller pieces) Mix the buttermilk, cream, and vanilla together.
Pour the mixture into a bowl, pour in the cream, and with a large spatula, stir the mixture together. This is what I do, but you can also pour the cream into the food processor and give it about 5 pulses, being careful not to over mix.
- Pat the dough into an 8” round, brush with extra cream, sprinkle with sugar, and chill for about 30 min. Remove from the fridge and cut the dough into 12 pieces. Baker’s tip: Freeze the individual scones until firm, about 30 min.
- Preheat the oven to 375 degrees. Remove scones from freezer and bake for 25 min--there is no need to thaw the dough before baking. Depending on your oven, you may need to bake an additional 5 min, check and see if they are as brown as you like.
- Serve with Shrubby Berries
Shrubby Berries
Slice strawberries, add the baskets of raspberries and blueberries. Mix in the sugar, shrub, and salt. Let sit for about 5 min, stir again, then taste to see if you want to add more shrub or sugar.
To Serve
Slice the shortcake in half lengthwise, top each half with berries. If you like, serve with whipped cream on the side. Enjoy!
