Shortcake Summer

It starts with strawberries and then keeps going...

If ever there was a perfect recipe, this is mine. The cream scone from Pulp is not much to look at—monochrome to the parchment paper on which it is baked— but it is a summer workhorse.

Starting in June, we bake it up to pair with whipped cream and piles of just-cut strawberries. By the time July roles in, scoops of the dough top of a full baking dish of blueberries and raspberries for a fast (and ever changing) cobbler of sorts. In August, I add a handful of sliced jalapeños and cornmeal to the batter and pair with grilled peaches and slow-cooked pork shoulder. September is sweet, sweet plum season perfect for baking on top of the cream scone batter for an end of summer pudding paired with dollops of sour cream.

These scones come together quickly— 5 ingredients, 1 bowl. They showcase alternative grains well— “hello, spelt flour”. Finally, the freeze perfectly for making in batches and baking off one at a time as needed.

I shared this recipe with April Baer at Stateside. Click HERE for our conversation about strawberries, shortcakes, and the start of Fruit Belt Season.

Never gets old.

Cream Scone

4 cups all purpose flour (or alternative flours)
⅔ cup sugar
2 tbsp baking powder
1 tsp salt
2 ½ cups heavy cream

• Line a baking sheet with parchment paper or a silicone baking mat

• In a large mixing bowl combine the flour, sugar, baking powder, and salt

• Add the cream and mix until it forms a shaggy but cohesive dough

• Scoop into ½ cup balls leaving 2 to 3 inches between each ball

• Lightly press to flatten them

• Transfer to the freezer and chill for minimum 30 minutes

• Heat oven to 350F

• Bake until lightly browned and set in the center, about 17-20 minutes, rotating the tray after 10 minutes

Little fingers sneaking berries.