Strawberry & Ginger Scone Shortcake
Prep: 25 minutes
Bake: 1 hour 30 minutes • Serves: 12
1/2 cup chopped crystallized ginger
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon lemon zest
1/2 cup cold unsalted butter (1 stick), diced
1 cup heavy cream
1/4 cup coarse sugar
Grand Marnier Roasted Strawberries
1/2 cup cane sugar
1/2 cup fresh orange juice
1/2 cup Grand Marnier®
1 tablespoon orange zest
Whipped Mascarpone Cream
1 cup mascarpone cheese
1/3 cup granulated sugar
1 teaspoon vanilla extract
1.Prepare Ginger Scones: Preheat oven to 350°; line rimmed baking pan with parchment paper. In large bowl, whisk flour, ginger, sugar, baking powder, salt and lemon zest; with pastry blender or fingertips, cut in butter until mixture resembles pea-sized crumbs. Stir in 3/4 cup cream until mixture comes together.
2.On work surface dusted with flour, pat dough out to 1/2-inch-thick circle; cut into 12 wedges and place on prepared pan. Brush tops with remaining 1/4 cup cream; sprinkle with coarse sugar. Bake 30 minutes; cool and store in an airtight container at room temperature.
3.Prepare Grand Marnier Roasted Strawberries: In 13 x 9-inch baking dish, combine strawberries, sugar, juice, Grand Marnier and orange zest; cover with aluminum foil. Bake 1 hour, stirring every 20 minutes; cool, cover and refrigerate.
4.Prepare Whipped Mascarpone Cream: In large bowl, with mixer on medium speed, beat cream, mascarpone, sugar and vanilla extract 3 minutes or until soft peaks form.
5.To serve, cut scones lengthwise in half; top bottom halves with whipped cream, strawberries and top halves of scones.
Approximate nutritional values per serving:
618 Calories, 40g Fat (23g Saturated), 112mg Cholesterol,
252mg Sodium, 57g Carbohydrates, 3g Fiber, 7g Protein
> For a professional touch, transfer Whipped Mascarpone Cream to a pastry bag fitted with a round tip.