Orange-flavored shortcakes with strawberries and cream
Total time: 40 minutes
Note: From Russ Parsons. Coarse sugar can be found at baking and cooking supply stores and well-stocked markets.
2 cups flour
3 tablespoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon grated orange zest (about 1 large orange)
6 tablespoons cold butter, cut into cubes
2 hard-boiled egg yolks
3/4 cup heavy cream, plus extra for brushing
Coarse sugar for dusting (granulated sugar can be substituted)
1. Heat oven to 375 degrees.
2. In a food processor bowl, pulse together the flour, granulated sugar, baking powder, salt and orange zest. Add the cold cubed butter and the egg yolks and pulse together just until the mixture has the texture of lightly moistened cornmeal. There may be a few pea-sized chunks of butter remaining; that's fine.
3. Pour over 3/4 -cup heavy cream and then pulse 4 to 6 times just to moisten the dough. Do not over-mix or the dough will be tough.
4. Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead 3 to 4 times to make it cohesive and then pat into a rough circle 6 to 7 inches in diameter and a fairly consistent 3/4 -inch to 1 inch in thickness.