August 13, 2015
Extra touches make this a standout
1In work bowl of food processor fitted with steel knife blade, combine flour, granulated sugar, 1/2 cup of the hazelnuts, baking powder, baking soda, and salt. Pulse to combine.
2Add butter and pulse until mixture resembles coarse meal.
3In medium bowl, combine sour cream and egg yolk; beat with whisk until smooth.
4Add sour cream mixture to flour mixture. Process just until dough is moistened. On lightly floured surface, knead dough 6 to 8 times.
5Roll dough into 12 x 6-inch rectangle.
6Cut dough into 12 rectangles, each 3 x 2 inches.
7Place on large baking sheet.
8In small bowl, beat egg white with fork until frothy; brush over tops of shortcakes.
9Sprinkle with raw sugar. Bake in 400ºF. oven for 13 to 17 minutes or until lightly browned. Cool on wire racks.
10Meanwhile, place 1 cup of the raspberries, powdered sugar, and orange juice in blender container.
11Blend at high speed until smooth.
12If desired, strain sauce to remove seeds.
13To assemble, split each shortcake in half crosswise.
14On individual plates, place I tablespoon raspberry sauce.
15Place bottom halves of shortcakes on each plate.
16Top with whipped cream, fresh raspberries, and top halves of shortcakes. Drizzle with remaining sauce and raspberries. Sprinkle with remaining hazelnuts.
17Makes 12 servings
From Lakeview Farms, a NABGA member farm in Chesterfield, MO. Visit www.lakeview-farms.com.