Earline Causey's Scone-Style Strawberry Shortcake
Published May 22, 1999
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
1 quart strawberries, rinsed, hulled and thinly sliced
5 tablespoons sugar, plus more to taste
2 cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
½ cup sour cream
¼ cup melted vegetable shortening or salad oil
1 egg, lightly beaten
3 tablespoons milk
¼ teaspoon baking soda
1 tablespoon grated lemon zest
Sweetened whipped cream for serving
Nutritional analysis per serving (8 servings)
40 grams carbs; 31 milligrams cholesterol; 277 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 1 gram trans fat; 3 grams fiber; 384 milligrams sodium; 5 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the strawberries and 1 tablespoon of sugar (plus more to taste) and refrigerate for at least 1 hour.
- Step 2
Preheat the oven to 400 degrees. Sift the flour, baking powder, salt and 2 tablespoons of the sugar into a large bowl. In another bowl, combine the sour cream, shortening, egg, milk and baking soda. Add the liquid ingredients to the dry ingredients and stir until just combined.
- Step 3
Turn the dough onto a lightly floured surface and knead gently until the dough just holds together. Roll or pat the dough to a circle about ½inch thick. In a cup, combine the lemon zest and remaining 2 tablespoons of sugar and sprinkle it over the circle. Cut the circle into 8 wedges and transfer them to a shiny, lightly greased baking sheet. Bake until lightly browned, about 15 minutes.
- Step 4
Transfer the scones to a wire rack to cool slightly. When ready to serve, split the scones in half, top the bottom half with a generous serving of berries, cover with the top half and garnish with whipped cream.
Private Notes
Comments
Meh. I missed the flakiness that comes from cutting butter into the flour.
I have made this several times. Recently two efforts with fresh ingredients resulted in flat scones that did not rise. Tasty but very disappointing!!! I don't know how to correct them...