Strawberry Shortcake Biscuits

Over the weekend Dan and I went to the Falls Church farmer’s market, which I must say is quite a bit larger than than the Vienna one that we biked to a few weeks ago.  While there we picked up some mushrooms (for Dan, not me, gross), sourdough bread, eggs and these lovely strawberries.

Farmer’s market strawberries

I had seen Smitten Kitchen’s post on strawberries and cream biscuits and I knew I wanted to try them.  They definitely do taste like strawberry shortcake in a biscuit/scone, more of a dessert and less of a breakfast pastry.

Strawberry Shortcake Biscuits

Strawberry Shortcake Biscuits

Recipe from Smitten Kitchen

Ingredients:

2 1/4 cups  all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon table salt
6 tablespoons cold, unsalted butter
1 cup chopped very ripe strawberries
1 cup heavy cream

Directions:

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

In the bottom of a large bowl, whisk flours, baking powder, sugar and salt together. Add butter, either by cutting it in with two knives or a pastry blender  breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. When you’ve mixed it in as best as you can with the spatula, knead it once or twice in the bowl and form into a ball the best you can. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.

Generously flour your counter or large cutting board. Transfer your dough and generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass.  Carefully transfer scones to prepared baking sheet.

As you reroll out dough it will start to get wet from the strawberries, this is fine, they will still bake up nicely.

Bake for 12 to 15 minutes, until bronzed at the edges.  Cool on pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

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About LindsayMargaret

Runner, baker, lover of the outdoors, PR professional living in Washington DC
This entry was posted in Baking, Weekend Fun and tagged , . Bookmark the permalink.

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