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Rose and strawberry shortcake
- Serves
6 to 8
- Difficulty
Medium
Published 2014
The American shortcake, on which this is based, is nothing like Scottish shortbread, but is a quick-rising scone dough. This is a dessert for high summer, when strawberries are at their best and when you might have made your own rose petal syrup and sugar.
Ingredients
1 kg 2 lb 1 to 2 teaspoons
Method
Put the strawberries in a bowl, sprinkle with rose petal syrup and half the sugar. Rosewater can replace the rose petal syrup, in which case you might want to increase the amount of sugar. Mash lightly with a fork.
Sift the dry ingredients together, including the rest of the sugar. Rub in the butter until it resembles coarse breadcrumbs. Beat together the yoghurt and egg, mix them in li
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