Recipes
Berry Scone Shortcakes
Makes 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 3 tbsp granulated sugar
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 tbsp coconut oil
- ¼ cup milk, plus additional for brushing
- ¼ cup unsweetened applesauce
- 1 tsp white distilled vinegar
- ¾ cup blueberries
- Coarse sugar (optional)
- ½ cup heavy whipping cream
- 1 tbsp powdered sugar
- ½ tsp pure vanilla extract
- 1 recipe Macerated Berries, below
Directions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. Using a fork, cut in coconut oil until thoroughly mixed.
- In a small bowl, whisk together ¼ cup milk, the applesauce and vinegar. Add to flour mixture; stir just until moistened. Stir in blueberries.
- Turn out dough onto the center of prepared baking sheet; press and shape mixture into a 6-inch round. Using a sharp knife, cut dough round into 8 wedges. Gently separate wedges, allowing at least 1 inch between them.
- Lightly brush dough with additional milk. Sprinkle with coarse sugar, if desired. Bake 12 to 15 minutes or until golden. Transfer scones to a wire rack; cool slightly.
- Meanwhile, in a medium mixing bowl, combine whipping cream, powdered sugar and vanilla. Beat with an electric mixer on medium until soft peaks form (tips curl). Increase mixer speed to high; beat until stiff peaks form (tips stand straight).
- To serve, split scones in half. Spoon whipped cream and Macerated Berries onto scone bottoms; top with scone tops.
- MACERATED BERRIES: In a medium bowl, combine 1 cup mixed berries, such as blueberries, raspberries and/or halved strawberries; 1 tablespoon granulated sugar; and 1 tablespoon fresh lemon juice. Cover and refrigerate for 30 minutes or until fruit begins to soften and juices develop.
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