Strawberry Shortcake with Tellicherry Pepper & Buttermilk Scone

We’re in the kitchen with Chef Matthew Peterson with the Newport Restaurant Group making Strawberry Shortcake with Tellicherry Pepper and Buttermilk Scone.

Components:

  • Strawberry Consommé
  • Fresh strawberries
  • Rhody Fresh whipped cream
  • Pepper & Buttermilk Scone

Equipment:

  • Measuring cups and spoons
  • Mixing bowls
  • Hand or stand mixer
  • Parchment or silpat
  • Rolling pin
  • Cookie cutter
  • Pastry brush
  • Knife
  • Cutting board
  • Saucepot
  • Plastic wrap
  • Pepper grinder
  • Fine mesh strainer or cheesecloth

Strawberry Consommé – the addition of the consommé instead of just macerating the strawberries in sugar results in a very fine tuned, intense strawberry flavor!

  • 2 pints Strawberries, washed and hulled
  • ½ cup Granulated sugar

Steps:

  1. Place a pot on the stove half full of water – the pot must be big enough to accommodate a mixing bowl without the bowl touching the water – bring the water just to a simmer
  2. Toss the strawberries with the sugar in your mixing bowl
  3. Wrap the bowl tightly in plastic wrap two or three times, you don’t want any of the resulting evaporation to escape
  4. Place the bowl over the simmering water and leave for 3-4 hours
  5. There should be lots of liquid in the bottom of the bowl at this point
  6. Remove from heat
  7. Allow the consommé to cool
  8. Strain the resulting liquid through fine mesh strainer or cheesecloth – press gently
  9. Refrigerate until ready to use. It also makes for an amazing sauce on ice cream too!
  10. With the leftover strawberries, I usually add them to an equal amount of fresh strawberries and cook them into jam, otherwise they can be discarded

strawberry shortcake

 

 

 

 

Whipped Cream

  • 1 quart Rhody Fresh Heavy Cream
  • ¼ cup Granulated Sugar
  • 1 each Vanilla Pod, scraped

Steps:

  1. Place your bowl in the freezer for a minute or two before whipping – this will help keep the cream very cold allowing it to be fluffier
  2. Whip heavy cream, sugar and scrapings from vanilla pod into the bowl
  3. Whip using hand mixer or on stand mixer to achieve a nice soft texture
  4. Reserve in the fridge until ready to serve

Tellicherry Pepper & Buttermilk Scone

  • 3 ¼ cups + 3 Tbs. All Purpose Flour
  • 2 ½ tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ¼ cup + 4 Tbs. Granulated Sugar
  • 1 tsp. Kosher Salt
  • 2 tsp. Fresh Ground Tellicherry Pepper – optional
  • 8 ounces Rhody Fresh Chilled, Unsalted Butter, cut into ¼” pieces
  • 1 ¼ cup Buttermilk
  • As needed Heavy Cream, Rhody Fresh of course!
  • As needed Sugar in the Raw

Steps:

  1. In the bowl of a stand mixer sift in the flour, baking powder, baking soda, granulated sugar, ground pepper and salt.
  2. Fit the mixer with the paddle and mix for 15 seconds just to blend the ingredients together.
  3. Stop the mixer and add the butter, on the lowest setting pulse the mixer to begin incorporating the butter.
  4. Increase the speed to low and mix for about 3 minutes to break up the butter. If any large pieces remain break them up by hand before proceeding.
  5. With the mixer running on low speed begin slowly pour in the buttermilk. Mix for about 30 seconds just until the dough comes together and starts to wrap around the paddle. Scrape down the bowl and paddle then pulse again to combine any remaining ingredients (flour likes to hide on the bottom of the bowl).
  6. Place the finished dough between two pieces of plastic wrap and, using your hands, press it into a 6 inch by 9 inch block.
  7. Refrigerate the dough for at least two hours or until firm.
  8. Preheat oven to 325F for convection or 350F for standard.
  9. Line a sheet pan with a silpat or parchment paper. Using a knife or cookie cutters, cut the dough into your desired shape.
  10. You can make them smaller or larger depending on how many you would like to make.
  11. Arrange them on the prepared sheet pan with even space in between to allow for air circulation.
  12. Brush the tops with heavy cream and then generously sprinkle with the sugar in the raw.
  13. Bake for about 15 minutes for convection or 25 minutes for a standard oven, until they are golden brown.
  14. Set on a cooling rack and cool completely. The scones are best the day they are baked but can be reserved in an airtight container for 24 hours.

Plating:

Cut scones in half width wise through the center. Dress 2 or 3 pints of fresh, washed and hulled strawberries in some consommé until coated. Spoon a handful on the center of the scone and place a large dollop of whipped cream on top. Lastly place the top of the scone on the cream and garnish the plate with some more of the consommé and serve.

Notes:

  • Tellicherry pepper can be omitted from the recipe at your discretion.
  • The peppercorns can be found online or at Williams Sonoma or Sur la Table.
  • The scones will have a better rise and more even color if they are baked in a convection oven.
  • Use the freshest, local strawberries you can possibly find.

 

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