This always reminds me of summertime, church or town socials and picnics and of driving along the coast in New Hampshire and Maine, where signs were abundant for “Fresh Strawberry Short cake.
2 cups/250g all purpose flour
2 tablespoons/30ml/24g granulated sugar
1 tablespoon/15ml/11g baking powder
1/8 teaspoon/.5ml salt
8 tablespoons/1 stick/113g unsalted butter
1 large egg
1/2 cup/125ml cold water or cream
Preheat oven to 400F/200C/Gasmark 6
In a large bowl, whisk together dry ingredients. Using 2 knives cut butter into dry ingredients. The mixture will resemble cornmeal (laced with small pieces of butter). Combine egg and water or cream in measuring cup. Add to dry ingredients. Add more milk i tablespoon at a time if too dry. Turn dough out onto a clean dry surface. Knead about 6 times until dough comes together. Won’t be totally smooth. Roll out to a rectangle 1 inch/2.5cm thick. Cut dough into 4 inch/10cm circles. Place 1 inch/2.5cm apart on a baking sheet. Bake on center rack 15-18 minutes until tops are brown and firm to the touch.
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