March 8, 2013

Layered Strawberry Scone- Cake

 I have a lovely friend who bakes wonderful scones and she often will make one big round, then slice it after baking to serve with tea.  Since I already made small round biscuit shapes AND mini triangles, I thought I would make one large scone and one medium sized in keeping with my friends tradition.  As I was preparing the dough for baking, I was thinking about needing a dessert recipe that contained strawberries for a request.  I just needed to whip up some cream and buy some fresh strawberries and I would get a nice, basic strawberry shortcake to add to my recipe collection.  What came out was this beautiful layered cake with syrupy strawberries sandwiched between fresh whipped cream and my Dried Cranberry & Apricot Scones!  After taking some pictures, I passed out the forks and my family ate this BEFORE DINNER.   It was cause for celebration because I NEVER bake and hardly ever have dessert...So it was a good reason to have dessert first, THEN dinner.

Scone Ingredients:

  • 3 cups all-purpose flour
  • 3/4 cup = 2 Tbsp. sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons chilled  butter
  • 1/3 cup chopped dried apricots
  • 1/3 cup  dried cranberries (such as Craisins;  Dried cherries work well too)
  • 1 cup low-fat buttermilk
  • 2 Tbsp. grated orange rind (you can also add some lemon zest to freshen it up even more)
  • 1 large egg 
  • 2 large egg whites, divided
  • Cooking spray 
  • 2 lbs. of fresh strawberries, washed, hulled and sliced
  • 1 1/2 cup of sugar

  1. Combine sugar and strawberries in a bowl and cover.   
  2. Place in the refrigerator for 1 hour minimum or until sugar has dissolved.    
Fresh whipped cream:
  • 1 cup of heavy cream  (will make 2 cups of whipped cream)
  • 1 Tbsp. powdered sugar
 For the Scones:
  1. Preheat oven to 400°.
  2. Whisk one egg white in a small dish for egg washing top of biscuit.  
  3. Combine flour,  3/4 cup sugar, baking powder, baking soda, and salt in a food processor or bowl.
  4. Pulse or cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  5. Stir in apricots and cranberries. 
  6. Combine buttermilk, orange rind, egg, and 1 egg white; add to flour mixture, stirring just until moist.
  7. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Divide dough in half. ( I used my Demarle ROUL'PAT.  Its just like the SILPAT but for rolling out dough...IT DOESN'T STICK...EVER!)
  8. Set 1 half scone mix aside for making traditional shapes for scones or freeze for later use.  
  9. Cut dough in half again.  Form each half  into 2 large circles using a rolling pin and patting out to desired shape and height.  The scone should be about 1/8 inch high.
  10. Place on a baking sheet coated with cooking spray (or use your SILPAT, NO cooking spray needed).
  11. Brush top of scones with reserved egg white.
  12. Sprinkle with remaining sugar; bake at 400° for 12 minutes or until golden.
  13. Cool. 
Prepare whipped cream.
  1. Begin whipping cream using your KitchenAid or hand mixer on medium (use may also use a hand whisk).
  2. Mix until stiff peaks are just about to form. 
  3. Turn off mixer and sprinkle in sugar. 
  4. Continue to mix just  until sugar is incorporated, a few seconds.  Do not over-mix or it will turn to butter.
You may also add a touch of vanilla when you add the sugar. 
To Prepare Dessert:
  1. Place large scone on your serving platter
  2. Spread with whipped cream
  3. Top with half the berries.
  4. Place second scone on top and repeat.  


  1. Oh yum.. Love this. Thanks for sharing on Foodie Friends Friday


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