• 6servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Calcium

Ingredients Jump to Instructions ↓

  1. 2 1/2 cup Flour

  2. 1/4 cup Sugar

  3. 2 1/2 tablespoon Poppyseeds

  4. 3 1/4 teaspoon Baking powder

  5. 1/2 teaspoon Salt

  6. 4 ounces Unsalted butter; cold

  7. cup Heavy cream

  8. **Garnish

  9. 2 tablespoons Sugar

  10. 1 tablespoon Heavy cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350'. Combine the flour, ¼ 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/ ⅛ cup cream. Mix just until the dough comes together. On a lightly floured board, roll the dough 1" thick and cut it into 6 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. 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.


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