Biscuits (Scones): Preheat your oven to 375 degrees F (190 degrees C) and place the oven rack in
the center of the oven. Lightly butter or line a baking sheet with parchment paper.
In a large
bowl, whisk together the flour, sugar, baking powder, and salt. Cut
the butter into the flour mixture with a pastry
blender, two knives, or using your fingertips. The mixture should look like coarse crumbs. Whisk
together the egg and cream and add to the flour mixture,
mixing just until the flour is moistened and the dough starts to come together.
Transfer to a lightly floured surface and
dough gently four or five times and then pat into a 7 inch (18
cm) round. With a 3 inch (7.5 cm) round cookie cutter, cut out six rounds and place
the Biscuits on the baking sheet. Brush the tops of the Biscuits with a little
for about 15 -
minutes or until lightly brown and a toothpick inserted into the center of a
Biscuit comes out clean. Transfer to a wire rack to cool.
cut the strawberries into chunks or slices. Place about one third of the strawberries in a
large bowl and crush them with a potato masher or fork. Add the remaining
strawberries, along with the sugar.
(The amount of sugar you need to add will depend on how sweet the berries are.) If
aside to macerate at room temperature for
about 30 to 60 minutes (allows time for the strawberries to soften and release
the cream and sugar in the bowl of your electric stand mixer, fitted with the
whisk attachment (can also use a hand mixer or wire whisk). Whip until stiff peaks form. The whipped cream
can be covered and stored in the refrigerator for a few hours.
To Serve: Cut the
Biscuits in half horizontally and place the bottom
half of the Biscuit (soft side up) on a dessert plate. Top with some of the
strawberries and whipped cream. Place the top half of the Biscuit on the
whipped cream. Top with even more whipped cream
and strawberries. If there are any juices from the
strawberries, drizzle a little over the top of the Biscuits. Serve
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