Gingered Blueberry Shortcake

1. 1

   Preheat oven to 400.

2. 2

   Combine first 3 ingredients in a medium saucepan over medium heat; cook 6 minutes or until berries begin to pop, stirring frequently.

3. 3

   Set aside.

4. 4

   Lightly spoon flour into dry measuring cups; level with a knife.

5. 5

   Place flour, baking powder, and salt in a food processor; pulse to combine.

6. 6

   Finely chop the candied ginger - don't rely on the food processor to continue chopping it, as the pulses are too brief.

7. 7

   Add the ginger with the butter to processor; pulse until mixture resembles coarse meal.

8. 8

   Add milk, and pulse 3 or so times, just until combined.

9. 9

   Turn mixture out onto a lightly floured surface.

10. 10

    Press mixture into a 7-inch circle; cut into 8 wedges.

11. 11

    Line a baking sheet with parchment paper.

12. 12

    Place wedges 1 inch apart on the prepared baking sheet.

13. 13

    Combine egg white and 1 tablespoon water in a small bowl.

14. 14

    Lightly brush tops of wedges with egg white mixture; sprinkle evenly with the remaining 1 Tablespoon sugar.

15. 15

    Bake at 400 for 18-20 minutes or until golden brown.

16. 16

    Cool on a wire rack.

17. 17

    Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form.

18. 18

    Add powdered sugar, beating until stiff peaks form.

19. 19

    Split shortcakes in half horizontally; divide the berries evenly, spooning approximately 1/3 cup berry mixture over each bottom half.

20. 20

    Top each with about 2 tablespoons whipped cream; cover with shortcake tops.

21. 21

    TO PREPARE IN ADVANCE: You can make all the components in advance and then assemble just before serving: Prepare the berry mixture and whipped cream earlier in the day, and refrigerate; bring berry mixture to room temperature or warm slightly in a pan before serving.

22. 22

    Make the shortcakes early in the day and wrap in plastic wrap until needed later; or, make in advance and freeze them, then defrost at room temperature when ready to serve.

* Per serving · 4 servings · Values may vary.