Prep Time
15 Mins
Bake Time
18 Mins
Yield
Makes 6 servings

One Test Kitchen staffer who's an avid baker proclaimed she was "in love with this dough." It's easy to work with, stays moist, and melts in your mouth. We give a range on bake time because oven temperatures vary.

 

How to Make It

Step 1

Preheat oven to 425°. Combine first 7 ingredients in a food processor. Process mixture 20 seconds or until mixture resembles coarse sand. Transfer mixture to a large bowl.

Step 2

Whisk together egg and cream; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms.

Step 3

Turn dough out onto a lightly floured surface, and knead 3 to 4 times.

Step 4

Transfer dough to a lightly greased baking sheet. Pat or roll dough into a 6-inch circle. Cut into 6 wedges; gently separate wedges by 1 inch. Brush tops with melted butter. Sprinkle with 1 1/2 tsp. sugar.

Step 5

Bake at 425° for 18 to 23 minutes or until golden and firm to touch.

Ratings & Reviews

steponme's Review

CMGarner
May 28, 2010
These were the best texture and tasting shortcakes that I've ever had. I will never make regular shortcakes again. I sliced a shortcake in half spooned the 2 halves with sliced, sugared strawberries; whipped cream and a little honey drizzled on top (the honey was my daughter's idea) delish!

CMGarner's Review

steponme
July 24, 2009
Very good and moist. BUT, 425 is too high. After 14 minutes, the shortcakes had very dark brown, hard edges. I lowered the temp to about 410 for the second batch, and did not sprinkle sugar on top. Pulled it out after 16 minutes, and it was much better.