Winterberry Shortcake

• 1 cup Flour, Unbleached All-purpose
• 2 Tablespoons Sugar
• 1/4 teaspoons Salt
• 1-1/3 teaspoon Nutmeg, Ground
• 1/4 cups Butter, Frozen
• 5 Tablespoons Milk
• 1 whole Egg, Whisked And Divided
• 2 Tablespoons Coarse Sugar, Or As Much Needed
• 3/4 pounds Frozen Berries
• 1/4 cups Berry Jam
• Whipped Cream, To Serve

1. Preheat oven to 400u0b0F.
2. Mix flour, sugar, salt and nutmeg in a bowl. Grate frozen butter into flour mixture, stir and mix with hands until combined (or use a food processor). Add milk and 1 tablespoon of whisked egg, pulse or stir until everything just starts to come together.
3. Turn onto a floured surface, roll out into a large rectangle-ish shape, about 1/8" thick. Fold the dough in half, then in half again. (This will yield a grand biscuits-like consistency). You should have a long rectangle-ish piece about 1" thick. Cut biscuits with floured cookie cutters or a juice glass and arrange on a parchment-lined pan. Brush with remaining egg and top with coarse sugar.
4. Bake 10-12 minutes, or until golden brown on top and bottom. Set aside to cool.
5. Strain thawed berries; add their juice into a small saucepan. Set berries aside.
6. Add jam to saucepan. Cook juice and jam over medium heat until simmering, turn to low, stirring constantly for another 5 minutes until it reaches jam-like consistency. Remove from heat, add thawed berries. Chill until ready to use.
7. Split the biscuits open, top with berries and whipped cream.

flour, sugar, ubc, nutmeg, ubc, milk, egg, sugar, ube, ubc, cream

Taken from tastykitchen.com/recipes/desserts/winterberry-shortcake/ (may not work)