Top with fresh cream and strawberries.
|1 tsp||white sugar|
|1 cup||whipped cream|
|2 tbsp||white sugar|
|1 tbsp||lemon juice|
|2.5 tsp||baking powder|
|.5 tsp||baking soda|
|.5 cup||cold butter cubed|
|1 L||egg (beaten)|
In bowl, combine strawberries and first portion of sugar. Cover and refrigerate until chilled.
Scones: In large bowl, whisk together flour, sugar, lemon juice, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Whisk yogurt with 1 egg; add to flour mixture, stirring with fork to make soft dough.
With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat out into scant 3/4-inch (2 cm) thick round. Using 1-3/4-inch (4.5 cm) floured round or fluted cookie cutter, cut out rounds, patting out scraps and cutting more rounds twice. Place on parchment paper-lined rimless baking sheet.
Topping: Brush biscuits with egg; sprinkle with remaining sugar. Bake in centre of 400°F (200°C) oven for about 12 minutes or until golden. Let cool on pan on racks. (Make-ahead: Store in airtight container for up to 24 hours or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.) Serve with strawberries and cream.
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