with fresh whipped cream
Yield: 10 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Wine Suggestion: Late Harvest Chenin Blanc
2 cups flour
½ tsp salt
1 Tbsp baking powder
1/3 cup sugar
½ cup unsalted butter (cut into small pieces)
¾ cup + 2 Tbsp heavy cream
Mix the flour, salt, baking powder and sugar into the work bowl of a food processor. Pulse a couple of times to blend well. Add the butter and pulse until the mixture looks like coarse cornmeal. Transfer the ingredients to a mixing bowl. Slowly drizzle the cream into the flour mixture and using a fork; gently mix in 3/4 cup of the cream. Turn out onto a work surface and gently knead until the mixture comes together. Roll out to ¾ inch and cut into circles or whatever shape you wish. Knead together leftover scrapes just enough to combine and cut. Place on baking sheet and brush with the leftover cream and then sprinkle with coarse sugar. Bake in a preheated 375°F oven for 12-15 minutes, until tops are browned and the dough is cooked through. Slice and serve.
1 cup Heavy Cream
2 tsp vanilla
½ cup fine sugar
2 pints Strawberry
Combine cream, vanilla and half the sugar. Whisk briskly for 5 minutes or until soft peaks Slice strawberries and remaining sugar. Serve with a dollop of whip cream and a healthy serving of strawberries
