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1
Preheat oven to 425F.
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2
Line baking sheet with parchment.
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3
Combine flour, 2 tablespoons sugar, 1 teaspoon cinnamon, baking powder, baking soda, and salt in processor.
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4
Add 8 tablespoons butter; using on/off turns, cut in until mixture resembles coarse meal.
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5
Transfer to large bowl.
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6
Add yogurt; mix with fork until dry ingredients are evenly moistened.
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7
Turn dough out onto floured work surface.
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8
Knead 5 turns to combine.
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9
Roll into 12x5-inch rectangle.
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10
Cut into 10 squares.
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11
Arrange squares on prepared baking sheet, spacing apart.
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12
Bake until tester inserted into center comes out clean, about 18 minutes.
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13
Transfer to rack; cool 15 minutes.
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14
Melt 3 tablespoons butter in large skillet over medium-high heat.
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15
Add apples; saute 5 minutes.
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16
Sprinkle with 1/2 cup sugar.
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17
Add cranberries; saute until cranberries pop, about 5 minutes.
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18
Using slotted spoon, transfer fruit to bowl.
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19
Add 1/3 cup cream to juices in skillet; boil until liquid reduces to 1/4 cup.
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20
Return fruit to skillet; stir to coat.
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21
Beat 1 2/3 cups cream, 1 1/2 tablespoons sugar, 1 teaspoon cinnamon, and vanilla extract in medium bowl to soft peaks.
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22
Cut shortcakes horizontally in half.
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23
Place 1 bottom half in each of 10 bowls.
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24
Top with fruit, cream, and shortcake tops.
