A biscuit/scone dough enriched with butter and egg.


Heat oven to 450 degrees F. Grease 8" × 1 1/2" round pan with a butter paper.

In a large bowl, sift together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Break egg into a 2-cup measuring cup; add milk to make a total of 1 cup (8 oz.wt.) liquid, and mix thoroughly. Add liquid all at once to dry mixture; stir just enough to moisten the dry ingredients.

Spread dough in round pan. Bake for 17 to 21 minutes, until a toothpick inserted in the center of the shortcake comes out clean.

Cool in pan 5 minutes.

Turn out onto rack. See Fresh Fruit Shortcake for assembly.

Serves 8

Better Homes and Gardens New Cook Book, 1979 (slightly modified)

The shortcake can be cooled completely, divided however you want, wrapped in freezer wrap, and frozen for up to 2 months.

Before using, thaw and warm in a 350 degree F. oven for 10 to 15 minutes. Let rest 5 minutes before cutting, or the cake will be too crumbly to manage.