Mimi's Shortcake

This is a recipe for the real shortcake, or better yet--a cream scone with no filling. If you like strawberry shortcake, you'll love this. It is tender and flakey and oh, so yummy.

• Ready In: 30 mins
• Yields: 6-8 shortcakes

Ingredients

• SHORTCAKE OR CREAM SCONE

• 2  cups flour
• 1⁄4 cup sugar
• 2  teaspoons baking powder
• 1⁄8 teaspoon salt
• 1⁄3 cup  cold butter (unsalted preferred)
• 1  large egg (slightly beaten)
• 1  teaspoon vanilla
• 1⁄2 cup  low-fat whipping cream or 1⁄2 cup half-and-half

• EGG WASH

• 1  large egg (slightly beaten)
• 1  tablespoon  cream

Directions

1. SHORTCAKE:
2. In a large bowl whisk together the flour, sugar, baking powder, and salt.
3. Cube the COLD butter and put in the flour bowl.
4. With a pastry blender or two knives, cut the butter into small pieces; mixture should look like coarse crumbs.
5. In a small bowl mix the egg, vanilla, and cream; whisk well.
6. Add to flour mixture mixing just until the dough comes together; don't overmix.
7. Put on a lightly floured surface and pat into a 7" circle; cut with a circle cutter to about 1" thick.
8. Put on ungreased baking sheet.
9. EGG WASH:
10. In a small bowl mix the ingredients for the egg wash and brush on the top of each shortcake.
11. Bake in a 400 degree oven on a center rack for 15-18 minutes or till a toothpick put in the center comes out clean.
12. Transfer to wire rack.