Fresh Cherry Shortcake

• 6 cups Bing cherries, pitted and halved
• 6 tablespoons white sugar
• 2 lemons, zested
• 2 cups all-purpose flour
• 1/4 cup white sugar
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1/2 cup frozen butter
• 1 egg, beaten
• 1/2 cup cold half-and-half, or more as needed
• 1 egg white (optional)
• 1 teaspoon white sugar, or to taste
• 1 cup whipped cream
• 1 cup chopped almonds
• 6 cherries with stems

1. Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.
2. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk egg and half-and-half in a small bowl; stir into the flour mixture with a fork until dough is moistened with large clumps. Add a teaspoon more half-and-half to the bowl if dough won't come together.
4. Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs. Brush dough with egg white and sprinkle with 1 teaspoon sugar.
5. Bake in preheated oven until golden brown, 12 to 14 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
6. Slice each cake in half horizontally. Layer a generous portion of halved cherries, almonds, and whipped cream between cake halves. Top with another dollop of whipped cream, almonds, and a whole cherry.

bing cherries, white sugar, lemons, flour, white sugar, cream of tartar, baking soda, ground cinnamon, ground cardamom, salt, frozen butter, egg, cold half, egg, white sugar, whipped cream, almonds, cherries

Taken from www.allrecipes.com/recipe/222846/fresh-cherry-shortcake/ (may not work)