Peachy the Magazine May June 2015 | Page 65

FOOD + ENTERTAINING Rich Cream Scones (recipe from Martha Stewart) 1 cup cake flour (not self-rising flour) 2 cups all-purpose flour, plus more for rolling and cutting ½ cup sugar, plus more for sprinkling 2 teaspoons baking powder ½ teaspoon baking soda Salt 1 ½ sticks cold unsalted butter, cut into small pieces 1 ¼ cups cold heavy cream, plus more for brushing ¼ teaspoon pure vanilla extract Preheat oven to 375°. Sift together flours, sugar, baking powder, baking soda and ¾ teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes. Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8 x 10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 ¼-inch thickness, and cut out as many rounds as possible with a floured 2 ¼-inch round biscuit cutter. Gather scraps, reroll once and cut out more rounds (you should have a total of 12). Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature. Scones will keep, wrapped in plastic, for one day. To assemble shortcakes: Cut scones in half. Smear the plate with a small amount of coulis, place the bottom of the scone on the plate, top with whipping cream, then add macerated berries and the top of scone. Garnish with mint. MAY JUNE 2015 63