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Mimi's Shortcake

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“This is a recipe for the real shortcake, or better yet--a cream scone with no filling. If you like strawberry shortcake, you'll love this. It is tender and flakey and oh, so yummy.”
READY IN:
30mins
YIELD:
6-8 shortcakes
UNITS:
US

Ingredients Nutrition

  • SHORTCAKE OR CREAM SCONE
  • 2 cups flour
  • 14 cup sugar
  • 2 teaspoons baking powder
  • 18 teaspoon salt
  • 13 cup cold butter (unsalted preferred)
  • 1 large egg (slightly beaten)
  • 1 teaspoon vanilla
  • 12 cup low-fat whipping cream or 12 cup half-and-half
  • EGG WASH
  • 1 large egg (slightly beaten)
  • 1 tablespoon cream

Directions

  1. SHORTCAKE:
  2. In a large bowl whisk together the flour, sugar, baking powder, and salt.
  3. Cube the COLD butter and put in the flour bowl.
  4. With a pastry blender or two knives, cut the butter into small pieces; mixture should look like coarse crumbs.
  5. In a small bowl mix the egg, vanilla, and cream; whisk well.
  6. Add to flour mixture mixing just until the dough comes together; don't overmix.
  7. Put on a lightly floured surface and pat into a 7" circle; cut with a circle cutter to about 1" thick.
  8. Put on ungreased baking sheet.
  9. EGG WASH:
  10. In a small bowl mix the ingredients for the egg wash and brush on the top of each shortcake.
  11. Bake in a 400 degree oven on a center rack for 15-18 minutes or till a toothpick put in the center comes out clean.
  12. Transfer to wire rack.

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