Shortcake

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.

cup

butter                                

4

ounces

113

grams

2

cup

flour, sifted (plain)                 

10

ounces

275

grams

cup

sugar (caster)                          

3

ounces

85

grams

tsp

salt                                            

 

 

0.6

ml

1

large

egg yolk

 

 

 

 

4

Tbs

milk                                           

 

 

60

ml

Preheat oven to 400F [205C].

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 " [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.

If you find typographical errors or have any other problems when looking at the site please send the Webmaster e-mail describing the problem and the page involved.