SOUR-CREAM SHORTCAKES WITH FRESH BERRIES
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Set aside.
- To make the shortcakes, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the sour cream and egg until moistened. Turn the dough out onto a lightly floured work surface and pat into a rough circle (the dough will be sticky). Working with about one-sixth of the dough at a time, shape into rough balls and place about 1 inch (2.5 centimeters) apart on the prepared baking sheet. Bake until golden brown, about 18 minutes.
- Meanwhile, prepare the berries: if using strawberries, slice them. In a bowl, combine the fruit with sugar to taste. Stir, then let stand until ready to use.
- Remove the shortcakes from the oven and let cool on the baking sheet on a rack. In a bowl, whip the cream with the vanilla until it holds soft peaks. To serve, split each pancake in half horizontally with your fingers and place a bottom half on each of 6 individual plates. Top generously with the sugared berries and whipped cream. Replace the top half and serve.
ORANGE AND SOUR-CREAM DROP SHORTCAKES WITH ASSORTED BERRIES
Categories Cake Berry Citrus Dairy Dessert Bake Fourth of July Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 16
Steps:
- In a bowl with a potato masher mash 2 cups blackberries with 1/3 cup granulated sugar and stir in remaining blackberries. In 2 more bowls mash separately raspberries and blueberries with remaining granulated sugar in same manner. Let berries stand at room temperature 4 hours. Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to room temperature before serving.
- Make shortcakes:
- Preheat oven to 425°F. and lightly butter 2 baking sheets. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream, and milk and add to flour mixture. Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough to 1/2-inch thickness and bake 12 to 15 minutes, or until pale golden. Transfer shortcakes to a rack and cool. Shortcakes may be made 4 hours ahead and kept in airtight containers.
- In a large bowl beat cream with confectioners' sugar until it holds soft peaks. Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap. Whisk cream lightly before serving.
- Split shortcakes horizontally with a fork and serve with berries and whipped cream.
ORANGE AND SOUR-CREAM DROP SHORTCAKES
These are very easy to make, especially with a KitchenAid. I like to serve these with fresh whipped cream and berries though they taste just as delicious warm with butter.
Provided by Mrs.Habu
Categories Quick Breads
Time 30m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425F and line two baking sheets with parchment paper.
- In a large bowl whisk together the flour, granulated sugar, baking powder, baking soda and salt.
- Blend in the butter until mixture resembles coarse oatmeal.
- Use hands for this.
- In a small bowl whsk together the zest, sour cream and milk.
- Add to the flour mixture.
- Stir mixture until it jsut forms a soft and sticky dough.
- Drop dough into 14 mounds at 1 inch intervals onto prepared baking sheets.
- Pat dough to 1/2 inch thinkness and bake for 12 to 15 minutes or until pale golden.
- Transfer to a rack and cool.
Nutrition Facts : Calories 249.6, Fat 14.1, SaturatedFat 8.8, Cholesterol 35.1, Sodium 287.4, Carbohydrate 27, Fiber 0.8, Sugar 5.8, Protein 4
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