This looks similar to our Blueberry Shortcake recipe, but we beg to differ. They may call for similar ingredients but we can assure you that the results are quite different; they are both delicious in their own way! This weekend we were invited to afternoon tea. This is a British tradition – like a fiesta to the Spanish and Latino culture – to take a break during the day and enjoy foods such as: scones, finger sandwiches, and of course, tea. It’s typically served in mid-afternoon and is considered to be a ladies’ social gathering. It may have been coincidence, but along with afternoon tea, it was the Jubilee celebration and Adele’s 2 hour-live show and interview on NBC. Let’s not forget to mention the hype for the summer olympics. London is calling!
Yields: 16 pieces
*Adapted from Martha Stewart*
2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup sugar
1 tbsp baking powder
3/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, sliced into small pieces
3/4 cup buttermilk
1 large egg yolk (save egg white to coat at the end)
1 1/2 cups fresh fruit (blueberries in this case)
1. Preheat oven to 400°F.
2. In a food processor, pulse flour, sugar, baking powder, salt, and butter. Pulse until the dough looks crumbly.
3. In a small bowl whisk buttermilk, egg yolk, and slowly pour into dry mixture until the dough comes together. It’s going to be a little wet and sticky. Don’t over mix!
4. Lightly flour work surface and spread dough. Sprinkle fruit and knead about three times to fold the fruit into the dough.
5. Gather and pat dough into a 1″ thick rectangle and cut into 16 pieces.
6. Butter baking sheets and place pieces 2″ apart.
7. Paint egg white over the pieces, and sprinkle some sugar to your liking.
8. Bake for 15 – 18 minutes or until golden brown.