tiny tiny wild strawberries. it took days to collect enough for each of us to have dessert. completely worth it!
(adapted from epicurious)
4 cups of flour
2 tbs cornstarch
1/2 c sugar
2 tbs baking powder
1 tsp salt
12 TBS unsalted butter, cold, cut into chunks
1 cup of buttermilk
1/2 c cream
lemon zest (one lemon's worth)
Sift together the flour, sugar, baking powder, and salt. Cut in the butter.
Combine the buttermilk and cream. (OR use regular milk and add the juice from the lemon as I did). Add zest.
Add the milk mixture to the flour mix. Knead until it all comes together. Chill for at least 30 minutes.
Preheat oven to 400f.
On a floured surface, pat the dough out to be about 1/2 thick. I had help with this. So all of my cakes ended up with very small hand prints and finger holes in them. Cut your biscuits to the desired shape. Place on a baking sheet (with parchment or ungreased). Brush with milk or egg. Sprinkle with sugar if ya like.
Bake until golden. About 15 minutes.
Cool.
Top with cream and berries!
