Shortcake Dough

Serves 6

This is the rich shortcake like the Scots or Irish make, like a sweet scone. Serve with fresh berries and cream.

½

cup

butter

4

ounces

113

grams

2¼

cup

flour, sifted (plain)

10

ounces

275

grams

½

cup

sugar (caster)

3

ounces

85

grams

⅛

tsp

salt

0.6

ml

1

large

egg yolk

4

Tbs

milk

60

ml

Preheat oven to 400°F [205°C].

Work the butter into the flour using knives, a pastry cutter or a food processor until the mixture resembles bread crumbs. Add the other ingredients and gently and quickly work the mixture into a smooth dough using a round-bladed knife.

Using your hands, lightly work the mixture into a ball (light handling is essential at this stage as overworking can make the dough tough). Transfer the dough to a lightly floured work surface or board and press out to a 7" [18 cm] round, about ¾" [2 cm] thick. Again, do this gently to prevent overworking.

Transfer to a baking sheet.
Using a sharp knife, lightly score the top into 6 wedges.
Brush with a little milk and bake for 15 minutes until the shortcake is risen and golden.
Transfer to a wire rack to cool completely.

Serve the same day with strawberries and whipped cream.

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