EARLINE CAUSEY'S SCONE-STYLE STRAWBERRY SHORTCAKE

Earline Causey's Scone-Style Strawberry Shortcake image

Provided by Molly O'Neill

Categories dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 quart strawberries, rinsed, hulled and thinly sliced
5 tablespoons sugar, plus more to taste
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup sour cream
1/4 cup melted vegetable shortening or salad oil
1 egg, lightly beaten
3 tablespoons milk
1/4 teaspoon baking soda
1 tablespoon grated lemon zest
Sweetened whipped cream for serving

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