Blueberry Scone-Cake w/Strawberries
Source of Recipe
by Laurel, from The El Paso Chile Company's Sizzlin' Suppers
Recipe Introduction
This is good. Not too sweet, more of a brunch-cake.
List of Ingredients
For the Strawberries:
2 pints fresh strawberries, hulled and sliced
2 tablespoons sugar
For the Scone-Cake:
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
Grated zest of 1 lemon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, chilled,
cut into 1/2-inch cubes
3/4 cup buttermilk, plus extra for brushing
1 cup fresh or frozen blueberries
For the Cream:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract Recipe
To prepare the strawberries, mix berries and sugar well in a medium bowl until berries begin to give off some juices. Cover and refrigerate until ready to serve.
To make scone-cake, preheat oven to 400 degrees F. Sift 1-3/4 cups flour, 1 tablespoon sugar, the baking powder, zest, salt, and baking soda into a medium bowl. Using a pastry blender or 2 forks, cut and press butter into flour mixture until most of the pieces are size of small peas or smaller (but not cornmeal size). Stir in buttermilk to make a soft dough.
In small bowl, toss blueberries with remaining 1/4 cup flour. Stir into the dough until combined. Gather up dough and pat out into an 8" round on an ungreased baking sheet. Using a sharp knife, cut the round into 8 wedges, but don't separate them. Brush top of round with a little extra buttermilk and sprinkle with remaining 1
tablespoon sugar.
Bake until top is golden brown and a toothpick inserted near center comes out clean, 20 to 25 minutes. Cool on baking sheet.
When ready to serve, beat cream, sugar, and vanilla until stiff. Place a wedge of scone-cake on each dessert plate and top with a spoonful of berries with their juices and a dollop of whipped cream.
Makes 8 servings.
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