| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
|
6 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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.
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
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