Summertime means fruit. From the first spring berries through the last figs and persimmons of autumn, I am constantly craving the fruit of the season and looking for anyway possible to eat it. Every year growing up, I would get Strepp Throat and my mom would always make me strawberry shortcake as a sort of reward for getting through it. This recipe is an updated version of my childhood strawberry shortcake and can be made with any fruit bursting from the season. Enjoy!
Yield: 8 portions
i n g r e d i e n t s
Lemon Cream Scones
1 1/2 c All Purpose Flour- Unbleached
2 tsp Baking Soda
2 Tbs Sugar
1/4 tsp Salt
7 Tbs Butter, chilled, and sliced into 1/4" squares
zest of 1 lemon
3/4 c Heavy Cream
1 Tbs Heavy Cream
1/4 c Sugar
1 c heavy cream
1 Tbs Sugar
4 c of your favorite summer fruit, washed, sliced, and tossed with a few teaspoons of sugar or honey
m e t h o d
1. Combine all of the dry ingredients and lemon zest together
2. Add butter and use pastry cutter, or your hands, to break into small pieces. The mixture should resemble wet sand
3. Add cream and mix together until just combined.
4. Turn out onto a floured surface and form into a disk that's about a 1/2" tall and 8-10 inches in diameter (no need to measure for exactness)
5. Cut into 8 equal triangles and places on a lined baking sheet
6. Brush the tops with the heavy cream (for browning) and sprinkle over a pinch of sugar (at this point, you could also put them into your freezer for future use)
7. Bake at 400 degrees F for about 15-20 minutes. They will be golden brown on top
1. Whip the cream and sugar with a balloon whisk in a large bowl, or in a stand mixer. After whipping for a few minutes, the cream will begin to come together, keep going and stop once it resembles a fluffy cloud.
Serve your scones with about a 1/2 c of your sliced fruit and a dollop of whipped cream.