Yield varies depending on the size you make them. For approximately 2 ½ inch rounds, you will get 4.
1 cupful all-purpose flour
2 handfuls yellow cornmeal
2 spoonfuls granulated sugar
Half spoon baking powder
2 pinches baking soda
1 pinch salt
1 stick cold butter, grated
1/2 cup buttermilk
1 pint raspberries
Mascarpone Cream, recipe below
Heat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
Stir in butter.
Stir in buttermilk until just combined.
Drop dough onto the prepared baking sheet, spacing about 2 inches apart.
Bake until firm to the touch and golden brown.
Remove from the oven and cool before serving.
When ready to assemble; split shortcake in half, spread some of the mascarpone cream on each and top with raspberries.
Mascarpone Cream
1 cupful mascarpone
1 spoonful vanilla extract
Combine mascarpone and vanilla in a bowl and mix until smooth.
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