| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 2 1/2 |
tb |
Poppyseeds |
| 3 1/4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 4 |
oz |
Unsalted butter; cold |
| 1/8 |
c |
Heavy cream |
|
|
***Garnish |
| 2 |
tb |
Sugar |
| 1 |
tb |
Heavy cream |
INSTRUCTIONS
Preheat oven to 350'. Combine the flour, 1/4 cup of of sugar, poppyseeds,
baking powder, and salt in the bowl of an electric mixer. Using the paddle
attachment on low speed, add the cold butter and mix until it is the size
of small peas. Continue to mix slowly and add 1/ 1/8 cup cream. Mix just
until the dough comes together. On a lightly floured board, roll the dough
1" thick and cut it into 6 3" circles. Brush the remaining cream on top of
the shortcakes and then sprinkle on the remaining sugar. Bake the
shortcakes for 20 to 25 minutes, until golden brown.
NOTES : Serve while still warm with fresh strawberries and whipped cream.
When in a hurry I ignore the garnish and simply add the extra
sugar and
cream into the dough.
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