Summer Fruit Shortcake
Luscious, juicy stone fruit makes a brilliant shortcake topping. Almond scones give this American classic a fun and tasty twist.
Serves 6
6 cups mixed, sliced, ripe Washington stone fruits, such as apricots, peaches, plums and nectarines
1 cup sugar (more or less to taste)
1 cup whipping cream
1/4 cup brown sugar
1 - 2 tablespoons amaretto liqueur (optional)
6 Almond Scones (recipe follows)
Place sliced fruit into a large bowl and sprinkle with sugar. Mix gently and let sit for 30 minutes to "juice up."
Meanwhile, in a chilled bowl, whip cream and brown sugar with a hand whisk or a mixer till the cream forms soft peaks. Fold in the amaretto. Be careful not to over-whip. Refrigerate until ready to use.
To serve: Split scones and place bottoms on plates. Divide fruit over scones and top with whipped cream. Place scone tops back on, slightly askew.
Kathy Casey's Tips: Cream whipped more slowly holds up longer.
Almond Scones
This not-too-sweet, nutty scone is the perfect foil for sweet summer stone fruit shortcake.
Makes 8 scones (Serve 6 for dessert and then you'll have 2 extra for breakfast or seconds!)
2 1/4 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup sliced almonds
1 stick (8 tablespoons) butter
3/4 cup buttermilk
1 large egg
1 egg white mixed with 1/2 teaspoon water, for glaze
Preheat oven to 375° F.
Sift together the dry ingredients into a large bowl. Cut in the butter with a pastry cutter or 2 knives until it's the texture of coarse crumbs (just like making a pie crust). Stir in the almonds.
In a separate bowl, mix together the buttermilk and 1 egg. Make a well in the center of the dry ingredients and pour the liquid into it. Combine with a few swift strokes. Dough should form a ball and all flour should be incorporated. (If dough is way too dry, add 1 tablespoon of buttermilk.) Do not over-mix.
Place dough on a lightly floured surface and pat into a 3/4-inch thick circle. Carefully place on a baking sheet and cut into 8 wedges, sides still touching. Brush lightly with the egg white glaze. Bake in the preheated oven for 30 - 35 minutes, until scones are cooked through and golden. Cool slightly before serving.
© 2003 Kathy Casey Food Studios®
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