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Raspberry Shortcakes

Raspberry Shortcakes

Everyday Food, July/August July/August 2012 http://www.marthastewart.com/907444/raspberry-shortcakes
5
Rated
100100(3)3
  • Yield Serves 8

Ingredients

    • 2 1/2 cups all-purpose flour (spooned and leveled)
    • 1/2 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon fine salt
    • 1 stick cold unsalted butter, cut into small pieces
    • 3/4 cup cold heavy cream
    • 1/4 cup buttermilk
    • 1 cup raspberries
    • Sanding sugar (optional)
    • Whipped cream and berries, for serving

Directions

  1. In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.
  2. Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place, 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.

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