Summer Fruit Shortcake ‘Scone’

Recipe Courtesy of St. Supéry Culinary Team


2 C Fresh Fruit: strawberries, peaches, apricots i.e.
Orange, 1 Tbl juice & 1 tsp zest optional
½ oz Dollarhide Estate Vineyard Muscat Canelli, optional

Shortcake ‘Scone’
4 C all-purpose flour
1/3 C sugar
½ tsp salt
2 1/2 Tbl baking powder
¼ tsp baking soda
6 oz butter-unsalted, chilled or frozen
¼ C buttermilk
½ C milk
¼ C sour cream
2 eggs
½ tsp vanilla extract
1 C Whipped Cream


Sift dry ingredients together into a mixing bowl. Using a large holed box grater, add the cold butter into dry ingredients, mix until it forms small meal pebbles. In another bowl, mix together wet ingredients then stir gently into dry mix until just combined and a little sticky. Drop mounds of dough onto parchment lined baking sheet, using two spoons or an ice cream scoop, approximately 1/3 cup each shortcake scone (adjust size per your serving needs). These will grow slightly in size so allow 2-3 inches between. Bake at 350*F until golden, about 12-15 minutes.

Wash and/or slice the ripe fruit. Dress in the optional Moscato wine or orange juice and zest and allow to sit chilled for 10 minutes.

Once the shortbread is cooled then cross slice them in half, put a small dollop of whipped cream on the bottom half. Top with the fruit, another dollop of whipped cream and cover with the top scone.

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Wine Pairing: Dollarhide Estate Muscat Canelli

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