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1
Preheat oven to 425 degrees.
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2
Line baking sheet with parchment.
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3
Combine flour, 2 Tbsp.
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4
sugar, 1 tsp.
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5
cinnamon, baking pwdr, baking soda, and salt in processor.
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6
Add in 8 Tbsp.
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7
butter; using on/off turns, cut in till mix resembles coarse meal.
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8
Transfer to large bowl.
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9
Add in yogurt; mix with fork till dry ingredients are proportionately moistened.
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10
Turn dough out onto floured work surface.
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11
Knead 5 turns to combine.
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12
Roll into 12- by 5-inch rectangle.
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13
Cut into 10 squares.
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14
Arrange squares on prepared baking sheet, spacing apart.
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15
Bake till tester inserted into center comes out clean, about 18 min.
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16
Transfer to rack; cold 15 min.
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17
Heat 3 Tbsp.
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18
butter in large skillet over medium-high heat.
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19
Add in apples; saute/fry 5 min.
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20
Sprinkle with 1/2 c. sugar.
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21
Add in cranberries; saute/fry till cranberries pop, about 5 min.
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22
Using slotted spoon, transfer fruit to bowl.
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23
Add in 1/3 c. cream to juices in skillet; boil till liquid reduces to 1/4 c.. Return fruit to skillet; stir to coat.
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24
Beat 1 2/3 c. cream, 1 1/2 Tbsp.
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25
sugar, 1 tsp.
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26
cinnamon, and vanilla extract in medium bowl to soft peaks.
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27
Cut shortcakes horizontally in half.
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28
Place 1 bottom half in each of 10 bowls.
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29
Top with fruit, cream, and shortcake tops.
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30
This recipe yields 10 servings.
