VLOG: strawberry shortcakes

This vlog is a two-fer!  (A two-for-one kind of deal.)  We're talking cream scones and strawberry shortcakes!  Mmmmm.  My older brother loves strawberry shortcakes...but not the kind I've made here. A recent New York Times article discussed the confusion.  One uses sponge cake as the base and the other uses biscuits as the foundation.  Melissa Clark, of the NYTimes, demonstrates how to make the sponge cake strawberry shortcake and I, of the A Baking and Blogging Chemist, will demonstrate how to make the cream scone strawberry shortcake.  

The scones came out extremely tender and moist with a crispy outer crust straight out of the oven.  It complemented the fresh juicy strawberries and light and airy whipped cream very well.  The scones last for a few days, so bake only as many as needed and keep the remainder in the freezer for next time!

Cream Scones

Recipe adapted from Culinary Institute of America's Baking at Home

Ingredients for 12 small scones

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup granulated sugar

1 1/4 cup heavy cream

Directions

1) Combine all dry ingredients

2) Stir in the heavy cream

3) Form a ball with the dough and divide into two disks.  Slice each disk into six scones.  Wrap in plastic and freeze overnight.

4) Preheat the oven to 350F and place frozen scones on a baking sheet.  Brush some heavy cream on top of the scones and bake for 35-40 minutes until golden brown

Strawberry Shortcakes

Ingredients for 1 strawberry shortcake

1 cream scone

3 sliced strawberries

1 teaspoon of strawberry preserves

1 dollop of whipped cream

Directions

1) Slice the cream scone in half

2) Spread the strwaberry preserve on both halves

3) Place strawberries on scone

4) Add whipped cream