Recipe By : Emily Luchetti - Star's Desserts cookbook
Serving Size : 6 Preparation Time :0:40
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups flour
1/4 cup sugar
2 1/2 tablespoons poppyseeds
3 1/4 teaspoons baking powder
1/2 teaspoon salt
4 oz unsalted butter -- cold
1/8 cup heavy cream
Garnish
2 tablespoons sugar
1 tablespoon heavy cream
Preheat oven to 350 .
Combine the flour, 1/4 cup of of sugar, poppyseeds, baking powder,
and salt in the bowl of an electric mixer. Using the paddle
attachment on low speed, add the cold butter and mix until it is the
size of small peas. Continue to mix slowly and add 1/ 1/8 cup cream.
Mix just until the dough comes together.
On a lightly floured board, roll the dough 1" thick and cut it into
six 3" circles. Brush the remaining cream on top of the shortcakes
and then sprinkle on the remaining sugar.
Bake the shortcakes for 20 to 25 minutes, until golden brown.
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NOTES: Serve while still warm with fresh strawberries and whipped
cream. When in a hurry I ignore the garnish and simply add the extra
sugar and cream into the dough.
