Sweetened strawberries with buttermilk shortcake scones and whipped cream.
I use whole buttermilk for cooking and baking and it has a slightly thicker consistency than fat free buttermilk. The jam in this gives a hint of sweetness that is perfect with the strawberries.
- 3 cups all purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup butter (unsalted cut into cubes)
- 1/3 cup strawberry jam, melted and cooled to room temperature (I used no sugar added type)
- 3/4 cup whole buttermilk
- Crystal sugar (I used pink)
- Sweetened whipped cream
- 1 egg yolk
- 1 tbsp. buttermilk
- 1 1/2 to 2 quarts fresh strawberries, ripe, hulled and chopped
- 2 to 4 tablespoons sugar (or splenda, make it as sweet as you like)
- 2 teaspoons lemon juice
Cut your strawberries a few hours early and let them macerate, refrigerated, in the sugar and lemon mixture until they are softened and juicy.
Preheat oven to 400F.
Place flour, sugar, salt, baking powder, and baking soda into a food processor and pulse once or twice to mix.
Add butter and pulse until mixture resembles coarse crumbs.
Turn out dough into a mixing bowl and make a well in the center.
Whisk together the cooled jam with the buttermilk.
Pour this into the well in the dough and using a spoon, mix it togehter as much as you can, then finish with your hands, but try not to handle it too much.
Divide dough into 6 pieces and shape like hamburger patty and place on a parchment lined baking sheet.
Place baking sheet in freezer for 10-15 minutes to re-chill the dough, it should be stiff and cold but not frozen.
Brush tops with egg mixture and sprinkle with pink or red crystal sugars.
Place in hot oven and bake for 18-20 minutes or until a toothpick comes out clean.
Cool on wire rack.
Slice and top with macerated strawberries and whipped cream.