Blueberry Shortcakes

On Thursday, July 11th, 2013
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  • Cooking time: Less than 60 minutes
  • Serves: 10 or more
  • Type: Cake

Ingredients

  • 1¾ cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup caster sugar, plus 1 tablespoon extra
  • 90g chilled butter, chopped
  • ½ cup low fat thickened cooking cream, plus 1 tablespoon extra
  • 1/3 cup low-fat yoghurt, plus extra to serve
  • fresh blueberries, to serve

Preparation method

MAKES 12

  1. Preheat oven to very hot, 220°C. Line an oven tray with baking paper.
  2. Sift flour, baking powder and salt together into a large bowl. Stir in ¼ cup sugar. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs.
  3. Stir in combined cream and 1/3 cup yoghurt. Mix to form a soft dough and turn onto a floured surface.
  4. Gently roll out to 2.5cm thickness. Using a 6cm pastry cutter, cut into rounds.
  5. Arrange close together on tray. Brush with extra cream. Sprinkle with extra sugar.
  6. Bake 12-15 minutes, until golden and bases sound hollow when tapped. Serve with blueberries and extra low-fat yoghurt.

TOP TIP

  • The dough scraps can be used by gently pressing together.
  • When using a round cutter, avoid twisting it into the dough. That will seal the sides and prevent the shortcakes from rising as high as they should.
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