Simply Delicious Shortcakes

(Page 7 of 7)

July/August 2007
Susan Belsinger 
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Heat oven to 400°F.

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In large bowl, combine dry ingredients and blend thoroughly. Cut in butter until mixture resembles coarse meal.

Stir buttermilk and cream together with lemon balm and zest. Add liquid to dry ingredients and stir to form soft dough.

Turn dough onto floured pastry marble or board, knead gently until it just comes together, and roll out to 3/4-inch thickness, as round as possible. Cut dough into pie-shaped wedges, either 8 or 12 pieces depending on how big you want the scones or how many you are serving. Place on ungreased baking sheet.

Bake 15 to 18 minutes, or until golden brown. Remove to baking rack to cool slightly before serving. The scones are best served warm and right after baking.

Stewed Apples with Maple Syrup

Although apples are a late-summer fruit, I included this recipe because it is so simple and so tasty. The bay leaf adds a pleasant mild spice flavor. I like these on the wholesome biscuits.

Makes enough for about 8 to 12 shortcakes

3 medium apples, cored and sliced thin
1/4 cup water
1/4 cup maple syrup
3 fresh bay leaves
Scant 1/8 teaspoon freshly grated nutmeg
1 teaspoon lemon zest
1 teaspoon lemon juice

In heavy-bottomed non-reactive pot, combine apples with water, syrup and bay leaves. Stir, cover, and bring to simmer over medium heat. Add nutmeg, lemon zest and lemon juice and cook for about 10 minutes at bare simmer. Test for doneness – the apples should be tender, but not mushy. Cook for few minutes more if necessary. These can be served warm, or they can be prepared ahead and served at room temperature.

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