Ingredients
The following ingredients have 6 Servings
- 2 cups all-purpose flour (plus more for rolling)
- ⅓ cup plus 1 tablespoon granulated sugar (divided)
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold unsalted butter (sliced into 8 pieces)
- 1 large egg
- ¼ cup heavy cream (plus additional as needed)
- ¼ cup buttermilk
- 4 cups fresh mixed berries (strawberries, raspberries, blueberries or a mixture of any type of berries you prefer)
- 2 tablespoons granulated sugar
- 1 cup prepared whipped cream (or whipped topping)
- vanilla ice cream
- chocolate sauce
- sweetened shredded coconut (lightly toasted)
- sliced almonds
Instruction
- Position a rack in the center of the oven and heat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Place the flour, 1/3 cup of the sugar, baking powder, baking soda, and salt in the bowl of your food processor. Pulse it a few times to combine. Add the pieces of butter and pulse, mixing until the mixture resembles coarse crumbs.
- In a small bowl, beat the egg and heavy cream with a fork. Mix in the buttermilk. Turn the food processor on and pour the mixture through the feed tube into the flour mixture. Continue mixing until it is thoroughly incorporated and holds together well. If the dough seems to dry, add in more cream in increments of 1 teaspoon until moist enough to hold together.
- Transfer the dough to a lightly floured surface and roll it out into a 9- x 5-inch rectangle, squaring up the edges with your hands. Dough should be at least 3/4- to 1-inch thick. Use a sharp knife to cut down the center of the rectangle, length-wise, dividing the dough in half and then make two cuts across the width. You will have 6 shortcakes.
- Transfer shortcakes to the prepared baking sheet. Brush the tops of the dough with a little heavy cream and sprinkle with remaining 1 tablespoon of sugar. Bake for 15 to 18 minutes. Watch closely towards the end of the baking time and pull them out of oven when lightly browned.
