Easy Drop Berry Shortcakes


The trickiest thing I’ve found about them? Not eating them plain, the moment they’re cool enough to handle. They make such a great breakfast scone/sweet biscuit, I’m sure you’ll see what I mean. They’ve got me dreaming of “breakfast shortcakes” — should you not be ready for a full cup of whipped cream with you coffee — with dollops of sweetened yogurt and all the berries you can get your hands on.

Quite often, when a recipe calls for 2 egg yolks, it can be replaced with 1 whole egg. However, I never tried it here. I wanted the richness and color. But, I suspect it will not ruin anything if you want to find out how it goes.

 

Shortcakes keep well for a day at room temperature. I prefer to keep them uncovered. I found on the second day, they were a little more firm but not half-bad, but they’re definitely “best” on day one.

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Image(s) Courtesy of smittenkitchen.com

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