2 c All-purpose flour
1/4 c Light-brown sugar; (packed)
1 tb Baking powder
1/2 ts Salt
4 tb Unsalted butter; chilled
1 c Heavy cream; plus
2 tb Heavy cream
2 tb Turbinado sugar; see * Note
Fruit; see * Note
* Note: Serve these shortcakes with fruit such as strawbernes,
peaches, apricots. Turbinado sugar is a washed raw sugar with a light
molasses flavor.
Heat oven to 450 degrees. Line a baking sheet with a Silpat non-stick
baking mat. Set aside. In a medium bowl, whisk together flour, brown
sugar, baking powder, and salt. Using a pastry cutter, cut in butter
until well blended but still slightly coarse. Add 1 cup cream; stir
until just combined and a dough forms. Place dough on a lightly
floured work surface; knead slightly to combine. To make 3-inch
shortcakes: Roll out to 3/4-inch thickness; cut with a lightly
floured 3-inch cutter. To make 1-inch cakes: Roll out to 1/2-inch
thickness; cut with a lightly floured 1-inch cutter. Place cakes on
baking sheet. Brush cakes with remaining 2 tablespoons heavy cream.
Sprinkle with turbinado sugar. Bake cakes until puffed and golden
brown, 13 to 15 minutes for the 3-inch shortcakes, 10 to 12 minutes
for the smaller ones. Transfer baking sheet to a wire rack to cool.
Makes six 3-inch or thirty 1-inch shortcakes.
Yields
6 servings