Brown Sugar Shortcakes With Fruit And Whipped Cream Recipe

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   * Note: Serve these shortcakes with fruit such as strawbernes, peaches, apricots.

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   Turbinado sugar is a washed raw sugar with a light molasses flavor.

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   Heat oven to 450 degrees.

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   Line a baking sheet with a Silpat non-stick baking mat.

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   Set aside.

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   In a medium bowl, whisk together flour, brown sugar, baking pwdr, and salt.

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   Using a pastry cutter, cut in butter till well blended but still slightly coarse.

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   Add in 1 c. cream; stir till just combined and a dough forms.

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   Place dough on a lightly floured work surface; knead slightly to combine.

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    To make 3-inch shortcakes: Roll out to 3/4-inch thickness; cut with a lightly floured 3-inch cutter.

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    To make 1-inch cakes: Roll out to 1/2-inch thickness; cut with a lightly floured 1-inch cutter.

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    Place cakes on baking sheet.

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    Brush cakes with remaining 2 Tbsp.

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    heavy cream.

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    Sprinkle with turbinado sugar.

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    Bake cakes till puffed and golden, 13 to 15 min for the 3-inch shortcakes, 10 to 12 min for the smaller ones.

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    Transfer baking sheet to a wire rack to cold.

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    Makes six 3-inch or possibly thirty 1-inch shortcakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.