Soft, buttery, and golden topped with fresh strawberries, mangoes and delicious whipped cream, these shortcake scones are the ultimate treat! Shivangi Surana is a chef and the founder of Dessert Lane. She comes from a generation of jewelers who initially weren’t too keen on her working in a cut-throat environment of male dominated kitchens. Being passionate about food, Shivangi broke stereotypes and moved to New York to learn techniques, practices, and lessons both inside and outside the kitchen from world class chefs. Her childhood dream of baking turned into reality when she built Dessert Lane based in Jaipur. Don’t miss out IG Live to know more about her journey and for some amazing tips on how to make these delicious scones melt in your mouth!
250g plain flour
2 tbsp caster sugar (if raw, grind it)
1/2 tsp salt
1 tsp baking powder
1 lemon, zest
1/2 tsp vanilla extract
60g unsalted butter, chopped and cold
150ml whole milk, cold
berries/ mangoes/ jam
Preheat the oven to 200ºC and line a tray with baking paper. Alongside, sift the flour, caster sugar, salt and baking powder together into a bowl. Then, zest in the lemon and add the cold unsalted butter and gently rub the ingredients with your fingers, until it is crumbly.
Make a hole in the centre and pour the milk. Use a fork to roughly bring it all together. Be sure not to knead it. Take it out onto a floured table and squeeze it together. Then, roll it to about a 2 inch thickness and cut circles using a cookie cutter. Squish together the scraps and repeat again until your dough is over.
Brush it liberally with milk and sprinkle some brown sugar on top. (You can chill them at this stage in case you want to bake them later). Bake in the preheated oven for 15-20 mins until it turns golden. Let them cool and then split them open. Dollop some whipped cream and fresh fruits in the middle and enjoy!