Your Life A to Z Recipe: Monday, January 6th, 2014: Lemon Meyer Shot ShortcackesPosted: Updated:
Your Life A to Z Recipe: Monday, January 6th, 2014
By: Chef Maggie Norris
Meyer Lemon Shortcakes with Strawberries and Buttermilk Cream
Adapted from Our Best Bites
Yields: 8 servings
2 cups all-purpose flour lightly spooned into measuring cups and leveled with a knife
3 tablespoons sugar, plus more for sprinkling on top
1 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon baking soda
Zest of 2 Meyer lemons,
8 tablespoons very cold (or frozen) unsalted butter, plus 1 tablespoon for topping
1/2 cup sour cream
4 cups sliced strawberries
1/2 cup white sugar (depending on sweetness of the berries)
BUTTERMILK WHIPPED CREAM
1 cup whipping cream
1/2 cup buttermilk
1/4 cup powdered sugar
Preheat oven to 400F. Place baking rack in the middle-low position. Line a baking sheet with parchment paper.
In the bowl of a food processor, pulse together the flour, sugar, baking powder, baking soda, and salt. Add the lemon zest and pulse again. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the sour cream and egg. Drizzle it over the flour and pulse until the dough comes together into a ball.
Lightly flour a surface (you can use the lined baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc and cut into equal wedges with a butter knife. Separate the wedges and place them evenly on the baking sheet.
Melt 1 tablespoon of unsalted butter and add the zest of another Meyer lemon. Brush the butter mixture over each scone and then sprinkle generously with sugar. Bake in the preheated oven for 15-17 minutes or until lightly golden. Remove from the oven and allow to cool.
While the shortcakes are cooling, slice 4 cups of fresh strawberries and sprinkle with 1/2 cup sugar (more less, depending on how sweet the berries are) and stir to combine. Allow the berries to sit for a few minutes.
Combine 1 cup whipping cream, 1/2 cup cold buttermilk, and 1/4 cup powdered sugar. Beat with electric beaters until soft peaks form.
When the shortcakes are cool, use a sharp knife to slice them in half and then spoon 1/2 cup of strawberries onto each bottom half . Top with the sweetened buttermilk whipped cream and then place the top half on the whipped cream. Serve immediately.