How to make cream filled berry shortcake with basic scone 🍓🍰🍨| A Tiny Whisk скачать в хорошем качестве

How to make cream filled berry shortcake with basic scone 🍓🍰🍨| A Tiny Whisk

We’re still enjoying the season of berries, and they are actually becoming quite a bit abundant. Take this chance to make a classic berry shortcake using scones. A crispy, buttery and tender scone pastry filled with berry and whipped cream should never be left out of summer recipes. Tiktok : https://vm.tiktok.com/ZMdVp7tuv/ 🍦 Scone All-purpose flour (at least 11% protein): 375 grams (plus extra to dust the counter) Sugar: 65 grams Baking powder: 1 ½ teaspoon Baking soda: ½ teaspoon Salt: ¾ teaspoon Unsalted butter, cut into small pieces and chilled: 170 grams Buttermilk, cold: 240 grams Lemon zest, finely grated: 6 grams 🖌️ For brushing Unsalted butter, melted: 30 grams Sugar: 45 grams (about 3 tablespoons) 🎩 Topping and filling 🍓 Marinated mix berries 🫐 Fresh berries (DO NOT mix in the raspberries): 1 kilograms Sugar: 30 – 50 grams Lemon juice: 13 grams (1 tablespoon) Fresh raspberries 🍰 Whipped cream Heavy cream: 250 grams Sugar: 15 grams Vanilla extract: ¼ teaspoon Jam or jelly of you choice as needed