Rhode Island Shortcakes
Updated October 9, 2023
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
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Ingredients
1-½ cups white flour
½ cup Gray's Grist Mill johnnycake meal
3 tablespoons sugar
4 teaspoons baking powder
4 tablespoons cold unsalted butter, cut into 12 pieces
1 cup heavy cream
Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Combine flour, cake meal, sugar and baking powder in bowl of food processor fitted with steel blade. Pulse on and off to combine.
- Step 3
Add butter. Pulse on and off 18 to 20 times to combine.
- Step 4
Empty into a mixing bowl and stir in cream with a fork, just until blended.
- Step 5
Turn out onto a pastry board and knead a few times. Press into a square 1 to 1 ¼ inches thick. Cut into 6 or 8 squares.
- Step 6
Place dough on a lightly greased cookie sheet and bake 15 to 20 minutes, until golden. Cool 15 minutes before serving.
Shortcakes may be baked a few hours ahead and wrapped in aluminum foil when completely cooled. To serve, reheat in foil about 10 minutes at 350 degrees. Johnnycake meal is available in 2-pound bags for $5.25 and in 5-pound bags for $10.95 from Gray's Grist Mill, P.O. Box 422, Adamsville, R.I. 02801.
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