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Mike Garten
Serve these sweet shortcakes with berries for a special, satisfying breakfast.
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Yields:
8
servings
Prep Time:
0
hours
15
mins
Total Time:
0
hours
35
mins
cups all-purpose flour, plus more for surface
tbsp.
cold unsalted butter, cut into small pieces
c.
heavy cream, plus more if necessary
Turbinado sugar, for sprinkling
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- Heat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder and salt. Add butter and, using fingers, rub butter into flour to create coarse crumbs. Stir in cream until just combined and dough holds together when squeezed (add additional cream, 1 tablespoon at a time, if dough seems dry).
- On a lightly floured surface, gently knead dough until it comes together, then shape into ¾-inch-thick disk. Cut into 8 wedges and place on prepared baking sheet.
- Brush tops with egg, sprinkle with turbinado sugar and bake until edges are golden brown, 16 to 18 minutes. Transfer to wire rack and let cool.
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