Let Me Feed You: Not-So-Sweet Strawberry Shortcake* *with bonus never-fail scone recipe By Mary Ann Rivers
If you like your sweetness of the make-out-on-the-porch-swing variety but not on your plate, this is your go-to summer dessert recipe. The shortcake here has the tender, just-so sweetness of traditional scones (versus the be-glazed pastry-like scones from American coffeehouses), the berries are dressed with balsamic and a small hit of brown sugar, and the whipping cream is entirely unsweetened, and here for its richness.
The scone base of this dessert is one I’ve perfected over years after time I spent in the UK. It’s crumb is truly crumbly, not cake-y, and I encourage you to lift it out of this variation and experiment with add-ins like cheese, fruits, chocolate, and nuts. It’s a true tea scone, as well as easy and fast and forgiving to make. Here, it is unadorned, providing the perfect buttery base to accept sweet-sharp berry juices swirling with cream.
Preheat oven to 400 degrees
Use a 6-inch cast iron skillet or any size baking sheet
2 c flour (As long as one cup of this flour is of the all-purpose variety, including all-purpose gluten free baking mixes, the other cup may be oats, almond meal, whole wheat/grain flour per your texture preferences)
2 tsp baking powder
4 TBS butter (Or STICK Earth Balance)
4 TBS sugar (Any granulated sugar is fine—brown, white, maple, raw—as long as it is granulated and not a liquid sugar)
¾ c milk (Any milk is fine—any fat level, soy, coconut, almond, etc.)
Sift together flour, baking powder, and sugar. Cut butter into small pieces, then using
pastry cutter or two butter knives, cut butter into dry ingredients until mixture resembles
damp sand. The more you cut in the butter, the more tender your crumb.
Make a well and pour in milk, use hands or broad spoon to mix your dough, stop when
the dry ingredients are well-mixed into wet but still shaggy (not totally smooth). Drop
into skillet or onto baking sheet. Press into 6-inch across circle (about ½ thick). Cut into
six wedges. Optionally, sprinkle sugar over before baking. If you’re making scones with
mix-ins, add up to ¾ c of mix-in once you’ve added milk.
Bake for 12-18 minutes until golden and knife inserted comes out clean.
Clean and slice berries to a measurement of four cups sliced. That’s about 3 pint baskets
of whole berries.
Add 2 TBS balsamic vinegar and 2 TBS brown sugar, mix well, set aside for 10 minutes,
stir again until berries look glossy.
You’ll need to purchase 1 pint of Heavy Whipping Cream. Whip with whisk attachments,
or with whisk by hand until very stiff peaks form. If you do this by hand, count it as your
daily work-out, or have an extra helping of strawberry shortcake.
Divide berries over scones, top with whipped cream. Feed each other on the front porch
between the kissing.
Mary Ann Rivers writes sexy and emotional contemporary. Her debut THE STORY
GUY is available from Random House Loveswept July 8, 2013. Find her at
maryannrivers.com or follow her on Twitter @maryann_rivers
Buy her book hereIn this eBook original novella, Mary Ann Rivers introduces a soulful and sexy tale of courage, sacrifice, and love.
I will meet you on Wednesdays at noon in Celebration Park. Kissing only.
Carrie West is happy with her life . . . isn’t she? But when she sees this provocative online ad, the thirtysomething librarian can’t help but be tempted. After all, the photo of the anonymous poster is far too attractive to ignore. And when Wednesday finally arrives, it brings a first kiss that’s hotter than any she’s ever imagined. Brian Newburgh is an attorney, but there’s more to his life . . . that he won’t share with Carrie. Determined to have more than just Wednesdays, Carrie embarks on a quest to learn Brian’s story, certain that he will be worth the cost. But is she ready to gamble her heart on a man who just might be The One . . . even though she has no idea how their love story will end?