June 12, 2013
Categories: Breads, Desserts, Cakes, Fruit, Strawberry, North American, Budget-Friendly, Kid Pleaser, Baby Shower, Brunch, Entertaining, Fall/Autumn, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, Summer, Sunday Dinner, Valentine's Day, Food Processor, Oven Bake, Make it from scratch, Quick Breads, Spring more
"Sweetened strawberries with buttermilk shortcake scones. I use whole buttermilk for cooking and baking and it has a slightly thicker consistency than fat free buttermilk."
- Serving Size: 1 (193.4 g)
- Calories 539.3
- Total Fat - 26.5 g
- Saturated Fat - 15.7 g
- Cholesterol - 95.4 mg
- Sodium - 888.1 mg
- Total Carbohydrate - 71.6 g
- Dietary Fiber - 7.4 g
- Sugars - 19.1 g
- Protein - 10 g
- Calcium - 213.9 mg
- Iron - 2.6 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.3 mg
Cut your strawberries a few hours early and let them macerate, refrigerated, in the sugar and lemon mixture until they are softened and juicy.
Preheat oven to 400F.
Place flour, sugar, salt, baking powder, and baking soda into a food processor and pulse once or twice to mix.
Add butter and pulse until mixture resembles coarse crumbs.
Turn out dough into a mixing bowl and make a well in the center.
Whisk together the cooled jam with the buttermilk.
Pour this into the well in the dough and using a spoon, mix it togehter as much as you can, then finish with your hands, but try not to handle it too much.
Divide dough into 6 pieces and shape like hamburger patty and place on a parchment lined baking sheet.
Place baking sheet in freezer for 10-15 minutes to re-chill the dough, it should be stiff and cold but not frozen.
Brush tops with egg mixture and sprinkle with pink or red crystal sugars.
Place in hot oven and bake for 18-20 minutes or until a toothpick comes out clean.
Cool on wire rack.
Slice and top with macerated strawberries and whipped cream.
Tips & Variations
No special items needed.