Shortcakes with Macerated Berries

Kitchen Tested
  • Yield 12 servings
  • Prep 30 mins
  • Cook 25 mins

Summer berries and ice cream get a rich scone base.

This recipe uses a British-style scone recipe, so the cakes are a bit drier and not as sweet as American shortcakes. As a result, they're perfect with syrupy fresh berries and ice cream.


3 cups bread flour or all-purpose flour
3/4 cup sugar, divided
4 teaspoons baking powder
1/8 teaspoon salt
-- Finely grated rind of 1 orange
1 cup (2 sticks) cold butter, cut into small pieces
1/2 cup dried cranberries
1/2 cup whole milk
1 large egg, beaten
3 cups fresh seasonal berries
3 cups vanilla ice cream, frozen yogurt or whipped cream


  1. Preheat oven to 350F.
  2. In a large bowl, combine flour, ½ cup sugar, baking powder, salt and orange zest, whisking to blend. With your fingers, blend butter into flour mixture until mixture resembles coarse crumbs. Add cranberries and milk to flour mixture; stir just until dough comes together. Do not overmix.
  3. Divide dough in half and shape each into a ball. Pat each into a 6- inch circle on a lightly floured surface. Roll to approximately 1-inch thick. Cut each circle into 6 triangles and place on baking sheet 2 inches apart. Brush tops of scones with egg. Bake 25 to 30 minutes, until firm to the touch and golden.
  4. Combine berries and remaining ¼ cup sugar, slightly mashing some of the berries to release their juice. Let stand 30 minutes. Split scones and serve with berries and ice cream.

Recipe by Chef Jon Ashton.



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