Scone with Fresh Berry Coulis and Basil Mint Whipped Cream

Shortcakes have always been a weakness of mine. Here I’ve combine my love for strawberries and shortcakes to make a delicious dessert for a perfect Saturday!

 

Scone with Fresh Berry Coulis and Basil Mint Whipped Cream

Yield: 5

Ingredients:
200 grams All purpose flour
27.5 grams Sugar
1 grams Salt
14 grams Baking powder
57.5 grams Butter, Cold, cut into pieces
225 grams Heavy cream
1 Whole egg (egg wash)
Sugar as needed (for sprinkling)

Method:
1. In a bowl, combine the flour, sugar, salt, baking powder and the butter.
2. Using the paddle attachment, mix the butter into the dry ingredients until it forms almond size pieces.
3. Add the heavy cream at once, mixing with the paddle briefly, or until the dough holds together. Be careful not to over work the dough. (If the dough is not being used right away, place in the refrigerator until you are ready to use it.)
4. Roll the dough on a lightly floured surface until the dough is about 3/4 inch thick.
5. Cut in 3 inch discs. Using a pastry brush, egg wash and sprinkle with sugar. If possible, chill before baking.
6. Bake at 375F until lightly colored. Serve with macerated strawberries and basil mint whipped cream.

Herb Macerated Strawberry
Yield:5

Ingredients:
260 grams Strawberries
27.5 grams Sugar
1.5 grams Balsamic vinegar
1.5 grams Basil
1.5 grams Mint

Always wash your fruits and vegetables. Once the strawberries are cleaned, removed the stems and quarter each one. In a mixing bowl, combine the strawberries, sugar, balsamic vinegar and the basil and lightly toss. Cover and refrigerate for 30 minutes, until you are ready to use it.

 

Mint Whipped Cream
Yield:5

Ingredients:
212.5 grams Heavy cream
27.5 grams Sugar
1.5 grams Mint
3 grams Vanilla extract

Method:
1. Combine the cream, sugar and vanilla extract in a mixer bowl.
2. Whip on medium speed, until the mixture holds a soft peak.
3. With a rubber spatula fold in the mint.
4. Use immediately or refrigerate until needed.

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