Strawberry Scone Shortcake
Strawberry Scone Shortcake
Individual strawberry shortcakes are a twee tradition that I love to indulge in from time to time. I also love a traditional Victoria sponge, the classic British dessert of large cake layers that sandwich strawberries and whipped cream. For this recipe, I melded the ideas together and make a giant scone split and stuffed with the berries and cream. It’s crunchy on the outside and tender on the inside, and is great for dessert, teatime, or an extra-indulgent breakfast.
Ingrediënten
- 1⅓ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 8 tablespoons 1 stick unsalted butter, cubed and chilled
- 1⅓ cups heavy cream chilled
- Turbinado sugar such as Sugar In The Raw, for sprinkling
- 2 tablespoons powdered sugar plus more for dusting
- ½ teaspoon vanilla extract
- 1 cup quartered fresh strawberries
Instructies
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the butter and use your fingers to break apart the butter pieces while working them into the flour mixture, until pea-size pieces form.
- Pour ⅔ cup of the cream over the flour mixture and, using a rubber spatula, mix the ingredients together until just combined.
- Transfer the dough to a work surface and form into a 7-inch-wide disk.
- Brush the top with water, then sprinkle with some turbinado sugar.
- Using a large metal spatula, transfer the dough to the air fryer and cook at 350°F until golden brown and fluffy, about 20 minutes.
- Let cool in the air fryer basket for 5 minutes, then turn out onto a wire rack, right-side up, to cool completely.
- Meanwhile, in a bowl, beat the remaining ⅔ cup cream, the powdered sugar, and vanilla until stiff peaks form.
- Split the scone like a hamburger bun and spread the strawberries over the bottom.
- Top with the whipped cream and cover with the top of the scone.
- Dust with powdered sugar and cut into wedges to serve.
Notes / Tips / Wine Advice:
If you want a more straight-edged scone, you can press the scone dough into a 7-inch round cake pan insert, metal cake pan, or foil pan and cook as instructed for the same amount of time.
