Shortcakes with Macerated Berries

  • Yield: 12 servings
  • Prep: 30 mins
  • Cook: 25 mins

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.


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

Nutritional Info *per serving

  • Calories 420
  • Glycemic Load 13.31
  • Fat 20g
  • Saturated Fat 12g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 70mg
  • Sodium 360mg
  • Potassium 150mg
  • Carbohydrate 55g
  • Fiber 2g
  • Sugars 27g
  • Protein 6g
  • Trans Fat 0.5g
  • Vitamin A 15%
  • Vitamin C 8%
  • Calcium 15%
  • Iron 10%