Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup milk
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 egg, beaten
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh orange slices for garnish
Special Equipment Needed:
- Mixing bowl
- Pastry blender or food processor
- Baking sheet
- Parchment paper
- Rolling pin
- Biscuit cutter or round cookie cutter
- Hand mixer or stand mixer
Step-by-Step Instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry blender or food processor, cut in the chilled butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, orange juice, orange zest, and beaten egg.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Turn the dough out onto a floured surface and knead gently until it comes together.
7. Roll the dough out to about 1/2 inch thickness and cut out rounds using a biscuit cutter or round cookie cutter.
8. Place the rounds onto the prepared baking sheet and bake for 12-15 minutes, or until lightly golden brown.
9. While the shortcakes are baking, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
10. Once the shortcakes are done, let them cool for a few minutes before slicing them in half.
11. Place a dollop of whipped cream on the bottom half of each shortcake, then top with the other half.
12. Garnish with fresh orange slices and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
Makes 8-10 servings.
Nutritional information:
Calories: 320
Fat: 19g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 280mg
Carbohydrates: 33g
Fiber: 1g
Sugar: 8g
Protein: 4g
Substitutions for ingredients:
- You can use any type of citrus fruit in place of the orange, such as lemon or lime.
- If you don't have heavy cream, you can use whipped topping or whipped coconut cream instead.
- For a dairy-free version, use vegan butter and coconut cream.
Variations:
- Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced version.
- Top the shortcakes with fresh berries or other fruit for a fruity twist.
- Drizzle the shortcakes with a glaze made from powdered sugar and orange juice for added sweetness.
Tips and Tricks:
- Make sure your butter is cold and cubed before cutting it into the dry ingredients for the best texture.
- Don't overwork the dough or the shortcakes will be tough.
- Use a sharp biscuit cutter or cookie cutter to get clean edges on the shortcakes.
Storage Instructions:
Store leftover shortcakes in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
To reheat, place the shortcakes in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
Serve the shortcakes on a platter with fresh orange slices and a sprig of mint for a beautiful presentation.
Garnishes:
Garnish with fresh orange slices and a dusting of powdered sugar.
Pairings:
Pair with a cup of hot tea or coffee for a delightful afternoon treat.
Suggested Side Dishes:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the dough is too dry, add a splash of milk until it comes together.
- If the shortcakes are too tough, you may have overworked the dough or baked them for too long.
Food Safety Advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food History:
Shortcake has been a popular dessert in the United States since the 1800s, and variations of the recipe have been enjoyed around the world for centuries.
Flavor Profiles:
The orange in this recipe adds a bright, citrusy flavor to the buttery shortcake, while the whipped cream adds a creamy, sweet finish.
Serving Suggestions:
Serve the shortcakes as a dessert or as a sweet breakfast treat.
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