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Recipe Summary

prep:
20 mins
additional:
40 mins
total:
1 hr
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Toss together first 3 ingredients in a large bowl, and let stand at room temperature 20 minutes.

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  • Meanwhile, process flour and next 6 ingredients in a food processor 20 seconds or until mixture resembles coarse sand. Transfer mixture to a large bowl.

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

  • Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Pat dough to 1/2-inch thickness using floured hands; cut with a 2-inch round cutter, and place, side by side, on a lightly greased or parchment paper-lined jelly-roll pan. (Dough rounds should touch.)

  • Bake at 425° for 18 to 23 minutes or until golden and firm to touch. Brush tops with melted butter, and sprinkle with 1/2 tsp. sugar.

  • Serve shortcakes with ice cream and strawberry mixture.

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