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Add a photoServings: 6
Ingredients
- 2 c. All-purpose flour
- 1/4 c. Light-brown sugar - (packed)
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 4 Tbsp. Unsalted butter chilled
- 1 c. Heavy cream plus
- 2 Tbsp. Heavy cream
- 2 Tbsp. Turbinado sugar see * Note Fruit see * Note
Directions
- * 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 pwdr, and salt. Using a pastry cutter, cut in butter till well blended but still slightly coarse. Add in 1 c. cream; stir till 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 Tbsp. heavy cream. Sprinkle with turbinado sugar. Bake cakes till puffed and golden, 13 to 15 min for the 3-inch shortcakes, 10 to 12 min for the smaller ones. Transfer baking sheet to a wire rack to cold.
- Makes six 3-inch or possibly thirty 1-inch shortcakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 152 | 50% |
| Total Fat 17.34g | 22% |
| Saturated Fat 10.69g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 834mg | 35% |
| Potassium 66mg | 2% |
| Total Carbs 32.5g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.15g | 0% |
| Protein 4.9g | 8% |
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