Lido Recipe: Shortcakes for Blueberry & Sweet Corn Shortcake

Posted by The Dolphin Bay | July 28th, 2014 / No Comments »

Blueberry Shortcake

Shortcake Recipe

 Recipe Courtesy of Pastry Chef Brandi McClellan-Toback of  Lido at Dolphin Bay

 

3 Cups                                   All Purpose Flour, plus a little for rolling

1 Cup                                     Cake Flour*

1 Tbsp                                  Baking Powder

1 Tsp                                      Baking Soda

¼ Cup                                   Sugar

1 ¼ Tsp                                 Salt

½ Lb                                      Butter, cold, cut into small pieces

1 ½ Cups                             Buttermilk

Heavy Cream, for brushing

Coarse Sugar, for sprinkling

Preheat oven to 400 degrees. Sift flours, baking powder, baking soda, granulated sugar, and salt into a bowl. Cut in butter using a pastry cutter or rub in with your fingers until small clumps form. Make a well in the center, and pour in buttermilk. Stir until combined.

Turn out dough onto a generously floured surface, and fold over 3 or 4 times. Roll out dough to a 1-inch thickness. Cut out rounds of dough using a 3-inch cutter or small cup and transfer to a parchment-lined baking sheet. Gather scraps, and repeat rolling/cutting once. Brush shortcakes with heavy cream and sprinkle with sanding sugar. Bake until golden brown, 18 to 20 minutes.

Shortcakes can be stored at room temperature for up to 3 days

For Blueberry Shortcake:

Split shortcakes in half and top each shortcake bottom with a spoonful of blueberry compote, top with a scoop of Sweet Corn Ice Cream, then sandwich with shortcake tops.

Chef’s Notes:

*If all you have is All Purpose flour, you can approximate cake and pastry flour by adding 2 tablespoons of corn starch to a scant cup of All Purpose flour.

 


This entry was posted on Monday, July 28th, 2014 at 5:27 pm and is filed under Lido at Dolphin Bay, Recipes From Our Chefs. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

LEAVE A REPLY