| 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 Converted by MM_Buster v2.0l.
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