Ruby Grapefruit And Shortcakes

• 2 cups all-purpose flour
• 2 cups cake flour
• 1/2 cup plus 1 tablespoon sugar, divided
• 2-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup cold butter
• 1-1/3 cups buttermilk
• 1/2 cup crystallized ginger, finely chopped
• 2 tablespoons heavy whipping cream
• 1 cup ruby red grapefruit juice
• 3 tablespoons sugar
• 2 cans (15 ounces each) grapefruit sections, drained
• 1-1/2 cups heavy whipping cream
• 2 tablespoons confectioners' sugar
• 2 tablespoons finely chopped crystallized ginger

1. In a large bowl, combine the flours, 1/2 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and ginger just until moistened.
2. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 in. apart on an ungreased
3. . Brush tops with cream; sprinkle with remaining sugar. Bake at 400u0b0 for 12-15 minutes or until golden brown.
4. Meanwhile, place grapefruit juice and sugar in a small saucepan. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Add grapefruit; toss gently to coat.
5. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in ginger.
6. Split warm shortcakes in half horizontally. Spoon filling over bottoms; replace tops and garnish with whipped cream.

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Taken from www.tasteofhome.com/recipes/ruby-grapefruit-and-shortcakes/ (may not work)