EARLINE CAUSEY'S SCONE-STYLE STRAWBERRY SHORTCAKE
Steps:
- In a large bowl, combine the strawberries and 1 tablespoon of sugar (plus more to taste) and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees. Sift the flour, baking powder, salt and 2 tablespoons of the sugar into a large bowl. In another bowl, combine the sour cream, shortening, egg, milk and baking soda. Add the liquid ingredients to the dry ingredients and stir until just combined.
- Turn the dough onto a lightly floured surface and knead gently until the dough just holds together. Roll or pat the dough to a circle about 1/2inch thick. In a cup, combine the lemon zest and remaining 2 tablespoons of sugar and sprinkle it over the circle. Cut the circle into 8 wedges and transfer them to a shiny, lightly greased baking sheet. Bake until lightly browned, about 15 minutes.
- Transfer the scones to a wire rack to cool slightly. When ready to serve, split the scones in half, top the bottom half with a generous serving of berries, cover with the top half and garnish with whipped cream.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 379 milligrams, Sugar 13 grams, TransFat 0 grams
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