Berry Scone Shortcake
- 2 cups all-purpose flour
- 1/4 cup granulated white sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup cream, half and half, or milk
- 1 12 oz clamshell fresh blueberries
- 1 container whipped cream
Preheat oven to 375 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead half of the berries into dough gently four or five times and then pat or roll the dough into a 7 inch (18 cround. With a 3 inch (7 cround cookie cutter, cut out rounds and place the scones on the baking sheet. Brush the tops of the scones with a little cream. Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.
Cut the scones in half and place the bottom half of the scone (soft side uon a dessert plate. Top with some fresh berries and whipped cream. Place the top half of the scone on. Top with whipped cream and a few more berries.