Red, White, And Blueberry Shortcakes
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
41
Spice
48
Sweetness
50
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.666667 cups
All-Purpose Flour4 tbsps
Sugar (divided)1 tbsp
Baking Powder1 tsp
Salt1 tbsp
Raw Sugar (*)2.5 cups
Blueberry (fresh, divided)1 tbsp
Water1.5 cups
Strawberry (sliced fresh)Directions:
1
For white chocolate cream: Place chocolate in medium bowl
2
Bring cream to simmer in small saucepan
3
Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth
4
Cover with plastic wrap and chill until cold and thickened, at least 6 hours or overnight
5
Place chocolate in medium bowl
6
Bring cream to simmer in small saucepan
7
Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth
8
Cover with plastic wrap and chill until cold and thickened, at least 6 hours or overnight
9
For biscuits: Line rimmed baking sheet with parchment paper
10
Place flour, 3 1/2 tablespoons sugar, baking powder, grated egg yolk, and salt in processor; blend to combine
11
Add butter; using on/off turns, process until mixture resembles coarse meal
12
Add 2/3 cup cream and process just until moist clumps begin to form
13
Turn dough out onto lightly floured work surface
14
Knead briefly just until dough comes together, about 4 turns
15
Roll out dough to generous 3/4-inch thickness
16
Using 2 1/2-inch diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds
17
Gather dough scraps and roll out to generous 3/4-inch thickness
18
Cut out additional rounds, forming 6 total
19
Transfer to prepared baking sheet, spacing apart
20
Chill at least 30 minutes and up to 1 day
21
Position rack in center of oven and preheat to 375°F
22
Brush tops of biscuits with remaining 1 tablespoon cream; sprinkle with raw sugar
23
Bake biscuits until pale golden and tester inserted into center comes out clean, about 25 minutes
24
Cool on rack
25
DO AHEAD: Can be made 6 hours ahead
26
Let stand at room temperature
27
Line rimmed baking sheet with parchment paper
28
Place flour, 3 1/2 tablespoons sugar, baking powder, grated egg yolk, and salt in processor; blend to combine
29
Add butter; using on/off turns, process until mixture resembles coarse meal
30
Add 2/3 cup cream and process just until moist clumps begin to form
31
Turn dough out onto lightly floured work surface
32
Knead briefly just until dough comes together, about 4 turns
33
Roll out dough to generous 3/4-inch thickness
34
Using 2 1/2-inch diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds
35
Gather dough scraps and roll out to generous 3/4-inch thickness
36
Cut out additional rounds, forming 6 total
37
Transfer to prepared baking sheet, spacing apart
38
Chill at least 30 minutes and up to 1 day
39
Position rack in center of oven and preheat to 375°F
40
Brush tops of biscuits with remaining 1 tablespoon cream; sprinkle with raw sugar
41
Bake biscuits until pale golden and tester inserted into center comes out clean, about 25 minutes
42
Cool on rack
43
DO AHEAD: Can be made 6 hours ahead
44
Let stand at room temperature
45
For berry mixtures: Combine 1 cup blueberries, 2 tablespoons sugar, and 1 tablespoon water in medium saucepan
46
Stir over medium heat until sugar dissolves and berries soften and pop, about 10 minutes
47
Pour mixture into strainer set over bowl and press on solids to extract as much liquid as possible; discard solids in strainer
48
Cool blueberry mixture slightly
49
Add remaining 1 1/2 cups blueberries to warm sauce and toss to coat
50
Cool completely
51
Combine sliced strawberries and remaining 2 tablespoons sugar in medium bowl; let stand until juices form, tossing occasionally, about 30 minutes
52
Combine 1 cup blueberries, 2 tablespoons sugar, and 1 tablespoon water in medium saucepan
53
Stir over medium heat until sugar dissolves and berries soften and pop, about 10 minutes
54
Pour mixture into strainer set over bowl and press on solids to extract as much liquid as possible; discard solids in strainer
55
Cool blueberry mixture slightly
56
Add remaining 1 1/2 cups blueberries to warm sauce and toss to coat
57
Cool completely
58
Combine sliced strawberries and remaining 2 tablespoons sugar in medium bowl; let stand until juices form, tossing occasionally, about 30 minutes
59
Using electric mixer, beat white chocolate cream until soft peaks form
60
Using serrated knife, cut biscuits horizontally in half
61
Place 1 bottom half on each of 6 plates
62
Top each with 1/4 cup blueberry mixture, then 1/4 cup strawberry mixture
63
Spoon large dollop of white chocolate cream over each
64
Cover with top halves of biscuits and serve
65
Using electric mixer, beat white chocolate cream until soft peaks form
66
Using serrated knife, cut biscuits horizontally in half
67
Place 1 bottom half on each of 6 plates
68
Top each with 1/4 cup blueberry mixture, then 1/4 cup strawberry mixture
69
Spoon large dollop of white chocolate cream over each
70
Cover with top halves of biscuits and serve
71
* Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores
72
* Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores