Tiny Heart Shortcakes with Strawberries

Tiny Heart Shortcakes with Strawberries – Bestrecipe005





  • 1 1/3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 3 tbsp butter, diced
  • 1 1/2 tbsp sugar
  • 1 egg, beaten
  • 1/4 cup cream
  • 1/2 cup heavy cream
  • 2 tbsp sugar
  • 10 strawberries, halved
  • 2 tsp powdered sugar for dusting

Preheat oven to 400 degrees. Sift flour, baking powder &
salt.
Crumble butter into flour with fingertips until mixture
resembles
fine crumbs. Stir in sugar. With a fork, mix in the egg
& enough
cream to make a soft dough. Turn dough onto a floured
surface
and knead lightly until smooth. Gently roll out to a 1″
thickness
and cut out 10 rounds with a pastry cutter. Place rounds on
a
greased & floured baking sheet. Bake until firm &
golden,
8-10 minutes. Cool on a wire rack.
Whip cream until it holds stiff peaks. Beat in the sugar.
Fill piping bag with cream. Pipe 3 small rosettes onto
each scone. Top with a strawberry and dust with
powdered sugar. Makes 20 scones.
I have to confess that many times I’ll quickly read through
a recipe and
miss something important in my haste! That is exactly what
happened
in this recipe. As I was adding the recipe to this post, I
realized that the
recipe says to cut each scone in half after cooling! (This
would make
your scone base thinner.) Will I ever learn?!
You could change these up by adding raspberries, blueberries
or
blackberries in place of the strawberries. You could also
add a kick of flavor to the whipped cream by adding a
tbsp or so of jam. You might create a pretty tray of
scones by using a variety of berries!



This Recipe adapted from >>>> Click Here





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