Thursday, May 30, 2013

My very first Guest Post - Reinventing the Classic Strawberry Shortcake

Well to say the least I was completely honored when Sara asked if I would do a guest post for her blog Seaside Swag.  Although I have had friends do guest posts here, this was my first time doing one.  When Sara asked I immediately started trying to think about which recipe I could make.  I ended up needing a little direction…I mean there are hundreds of things I could have baked…and Sara mentioned doing a strawberry shortcake.  So, while relaxing by the pool on a cloudy and cool Memorial Day, (I think I was hoping DC would finally be consistently warm.) I started to day dream about how I could put a twist on this classic spring dessert.   Then I figured it out…lemon scones would become the shortcake for this reinvented strawberry shortcake.  The lemon shines with the strawberries, hitting nice citrus notes with the sweetness of the berries this time of year.  The scones are a nice shortcake substitute because they hold up well with the weight of the whipped cream and the strawberries.  This twist on a classic is a delicious spring treat and would be great served at any dinner party.  Enjoy! 

Oh and a few pics of me acting like its warm over Memorial Day weekend.


An afternoon in Annapolis... 

Memorial Day weekend means my white shoes can finally come out! 
 Strawberry shortcake time...
Laying all of the ingredients out.  The food processor is going to do all of the hard work for me, but if you do not have one, using your hands to incorporate the butter into the dry ingredient until it resembles a sand texture will definitely work too.
First, using the food processor pulse together the dry ingredients.  Then pulse in the cubed butter.

Next in goes the lemon zest and buttermilk. Pulse just until combined.

Remove dough to cutting board lightly dusted with flour.

Then roll out by hand or with a rolling pin until about 1-inch thick.

Cut with a round cookie cutter, whatever size you would like.  Roll the scraps back together and repeat this process.

Fresh out of the oven…these scones will make your kitchen smell amazing.
Assemble, serve and enjoy!
Lemon Scone Strawberry Shortcake:
*makes approximately 8-9 large scones
3 cups flour
4 teaspoon baking powder
3/4 teaspoon salt
1/4 cup sugar
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1 cup cold buttermilk, milk or cream
Zest of two lemons

Lemon Glaze:
½ Lemon juiced, about 1-2 Tablespoons
5-6 Tablespoons powdered sugar

Whipped Cream:
2 cups heavy cream
8 ounces (1 cup) sugar
1 teaspoon vanilla
1 1/2 pints strawberries, rinsed and sliced

1. Pre-heat the oven to 350 degrees F.  Line a baking sheet with parchment paper. 

2. In the bowl of the food processor or a large mixing bowl, pulse/whisk together the flour, baking powder, salt and sugar.  Cut in the butter with the lemon zest until the mixture is crumbly, using the food processor or your hands. 

3. Next, stir in the buttermilk just until incorporated; the dough may be crumbly and look dry.  Knead the dough in the bowl a few times to bring the dough together into a single mass.

4. Turn the dough out onto a lightly floured work surface and press out until it is approximately 1 inch thick.  Cut the dough into circles using a cookie cutter or drinking glass or into wedges, and place the scones on prepared baking sheet.

5. Bake on the center rack until golden brown, about 25-30 minutes.  Remove the scones to a rack to cool slightly.  While the scones are cooling prepare the lemon glaze.  In a small bowl, whisk together the lemon juice and powdered sugar.  If glaze seems too thin, whisk in more powdered sugar, one tablespoon at a time, then drizzle over the scones.

6. To serve, slice the scones in half.  Place a nice serving of whipped cream on the bottom half, then stop with strawberries. Place the top half of scone on top and serve more strawberries and whipped cream on the side.  Serve and Enjoy!

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