Rhode Island Shortcakes

Name: Rhode Island Shortcakes
Prep time: 10 min
Cook time: 20 min
Total time: 25 min
Yield: 6 to 8 shortcakes
Cuisine: new england
Ingredients: 1-1/2 cups white flour; 1/2 cup Gray's Grist Mill johnnycake meal; 3 tablespoons sugar; 4 teaspoons baking powder; 4 tablespoons cold unsalted butter, cut into 12 pieces; 1 cup heavy cream

By Marian Burros

Updated Oct. 10, 2023

Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: 4(8)
Comments: Read comments

Featured in: In New England, Chefs Cultivate The Local Bounty

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Ingredients

Yield:6 to 8 shortcakes

1-½ cups white flour
½cup Gray's Grist Mill johnnycake meal
3tablespoons sugar
4teaspoons baking powder
4tablespoons cold unsalted butter, cut into 12 pieces
1cup heavy cream

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 425 degrees.
Step 2
Combine flour, cake meal, sugar and baking powder in bowl of food processor fitted with steel blade. Pulse on and off to combine.
Step 3
Add butter. Pulse on and off 18 to 20 times to combine.
Step 4
Empty into a mixing bowl and stir in cream with a fork, just until blended.
Step 5
Turn out onto a pastry board and knead a few times. Press into a square 1 to 1¼ inches thick. Cut into 6 or 8 squares.
Step 6
Place dough on a lightly greased cookie sheet and bake 15 to 20 minutes, until golden. Cool 15 minutes before serving.

Tip

Shortcakes may be baked a few hours ahead and wrapped in aluminum foil when completely cooled. To serve, reheat in foil about 10 minutes at 350 degrees. Johnnycake meal is available in 2-pound bags for $5.25 and in 5-pound bags for $10.95 from Gray's Grist Mill, P.O. Box 422, Adamsville, R.I. 02801.