Wifey With A Knifey:

Shortcakes & Tea Time

There are two great indulgences in this world that are available to everyone from high-class to white trash and that’s real butter and afternoon tea. Like many, we drink a lot of coffee in our house: to get us going in the morning and keep us going during the day. Hubby’s family also has this ritual of coffee after dinner that carries over into our home at times as well. There is something about having tea, however, that is a sort of special occasion. It slows down time; the 10 minutes spent is exceptional.

I like to honor these distinctive yet rare occasions with a notable treat as well. My favorite as of late are these buttery shortcakes. While they are well-intentioned for other things like strawberries and cream cheese, I urge you to treat yourself to an afternoon tea like the queen you are and serve these shortcakes like scones.
This recipe is from a lovely book my gal pal and former drinking buddy, Jen, sent to me from her digs back East. She once carried me piggyback up 6 flights of stairs (no lie) because tequila gives you super human strength and life long friendships. These shortcakes give you buttery butterflies in your belly and a mouthful of mmms with your honey. See? White trash and high-class.

Ingredients

  • 6 Tbsp butter, plus extra for greasing
  • 1 3/4 cups self-rising flour, plus extra for dusting
  • 1/2 tsp baking powder
  • 1/2 cup superfine sugar
  • 1 egg, lightly beaten (don’t piss me off egg!)
  • 2-3 Tbsp milk, plus extra for brushing

Instructions

1.) Preheat oven to 350℉ and lightly grease a large baking sheet.
2.) Sift the flour, baking powder, and sugar into a bowl.

 

 

3.) Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.

 

 

4.) Place the egg and 2 Tbsp of the milk in another bowl and beat together, then stir in the dry ingredients with a fork to form a soft, but not sticky dough.

 

 

5.) Turn the dough out on a lightly floured work surface and roll out to about 3/4 inch thick.

 

 

6.) Cut out rounds with a 2 3/4-inch cookie cutter. Press the trimmings together and cut out more rounds until you have 6 of them.

 

 

7.) Place the rounds on the baking sheet and brush with milk. Per the cookbook: bake for 12-15 minutes until golden brown. I have found they sometimes take up to 18 minutes and typically brown only on the bottom. This could be because I’m in Colorado and baking at high altitude or I’m just special. Either way, if you don’t find the tops are browning, check the bottoms for done-ness.

 

 

8.) Transfer to a wire rack to cool, then enjoy!

 

 

You can definitely go all the way and add the filling. I love cream cheese whipped with a little confectioners’ sugar and fresh strawberries, but you can add whatever you like ❤

Shortcakes

Ingredients

  • 6 Tbsp butter, plus extra for greasing
  • 1 3/4 cups self-rising flour, plus extra for dusting
  • 1/2 tsp baking powder
  • 1/2 cup superfine sugar
  • 1 egg, lightly beaten (don’t piss me off egg!)
  • 2-3 Tbsp milk, plus extra for brushing

Instructions

  1. Preheat oven to 350℉ and lightly grease a large baking sheet.
  2. Sift together the flour, baking powder, and sugar into a bowl. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
  3. In a separate bowl whisk together the egg and 2 Tbsp of the milk. Stir in the dry ingredients with a fork to form a soft, but not sticky dough.
  4. Turn the dough out on a lightly floured work surface and roll out to about 3/4 inch thick. Cut out rounds with a 2 3/4-inch cookie cutter. Press the trimmings together and cut out more rounds until you have 6 of them.
  5. Place the rounds on the baking sheet and brush with milk. Bake for 12-15 minutes until the bottoms are golden brown.
  6. Transfer to a wire rack to cool.
http://wifeywithaknifey.com/2012/08/08/shortcakes-tea-time/

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