Scone Shortcakes

Name: Scone Shortcakes
Ingredients: For the scones:; 2 cups all purpose flour; 1/3 cup sugar, plus more for sprinkling; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, frozen; 1/2 cup plain yogurt; 1 large egg; For shortcake assembly:; Softly whipped cream; Apricot compote, like this one: https://food52.com/recipes...; Fresh blackberries; shortcake scones

14 ingredients

5 steps

Ingredients

For the scones:
2 cups all purpose flour
1/3 cup sugar, plus more for sprinkling
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1/2 cup plain yogurt
1 large egg
For shortcake assembly:
Softly whipped cream
Apricot compote, like this one: https://food52.com/recipes...
Fresh blackberries
shortcake scones

Directions

1

For the scones: Preheat oven to 400°F.
2

In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Using a coarse grater, shred the butter in to the flour mixture. Use your fingers to mix the butter in until it resembles coarse meal.
3

In a separate bowl, whisk the yogurt and the egg together. Using a fork, mix the yogurt mixture into the flour mixture. Use your hands to fold in the fruit until it becomes a dough. It may seem dry, but there is enough liquid to turn it into dough.
4

On a lightly floured surface, roll out the dough into a circle about 3/4 inch thick. Sprinkle with some sugar and cut the dough into triangles. Place each triangle on a cookie sheet lined with parchment paper. Bake for about 23 to 25 minutes.
5

For assembly: Slice the scones in half horizontally and pile on the whipped cream, compote, and fresh blackberries. Serve immediately.