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

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

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

Opt out or contact us anytime. See our Privacy Policy.

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.