Ginger Shortcakes With Mangoes And Strawberries
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
51
Sourness
47
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Granulated Sugar1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt3 cup
ButtermilkDirections:
1
Preheat an oven to 425 degrees
2
Line a large baking sheet with parchment paper
3
In the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to mix
4
Add the butter pieces and pulse until the mixture resembles coarse meal
5
Transfer to a mixing bowl and stir in the crystallized ginger
6
Make a well in the center and pour in the buttermilk and egg; mix with a fork just until mixture is moistened (do not overwork dough)
7
With a 1/3 cup measure, scoop dough from bowl and drop onto baking sheet, setting 2 inches apart (do not flatten dough)
8
You should have 6 portions
9
Bake until golden brown, about 20 minutes, switching pan positions halfway through if using 1 oven
10
Remove from oven and transfer with a spatula to baking racks to cool
11
(Shortcakes can be made ahead and stored in an airtight container for up to 3 days
12
) To serve, mix together mangoes and strawberries in a bowl
13
Split each shortcake with a serrated knife
14
Place bottom halves on each of 6 plates
15
Top evenly with mangoes and strawberries
16
Dollop with equal amounts of yogurt, then top with remaining halves of shortcakes
17
Serve immediately