Brown Sugar Shortcakes With Fruit And Whipped Cream Recipe

• 2 c. All-purpose flour
• 1/4 c. Light-brown sugar - (packed)
• 1 Tbsp. Baking pwdr
• 1/2 tsp Salt
• 4 Tbsp. Unsalted butter chilled
• 1 c. Heavy cream plus
• 2 Tbsp. Heavy cream
• 2 Tbsp. Turbinado sugar see * Note Fruit see * Note

1. * Note: Serve these shortcakes with fruit such as strawbernes, peaches, apricots.
2. Turbinado sugar is a washed raw sugar with a light molasses flavor.
3. Heat oven to 450 degrees.
4. Line a baking sheet with a Silpat non-stick baking mat.
5. Set aside.
6. In a medium bowl, whisk together flour, brown sugar, baking pwdr, and salt.
7. Using a pastry cutter, cut in butter till well blended but still slightly coarse.
8. Add in 1 c. cream; stir till just combined and a dough forms.
9. Place dough on a lightly floured work surface; knead slightly to combine.
10. To make 3-inch shortcakes: Roll out to 3/4-inch thickness; cut with a lightly floured 3-inch cutter.
11. To make 1-inch cakes: Roll out to 1/2-inch thickness; cut with a lightly floured 1-inch cutter.
12. Place cakes on baking sheet.
13. Brush cakes with remaining 2 Tbsp.
14. heavy cream.
15. Sprinkle with turbinado sugar.
16. Bake cakes till puffed and golden, 13 to 15 min for the 3-inch shortcakes, 10 to 12 min for the smaller ones.
17. Transfer baking sheet to a wire rack to cold.
18. Makes six 3-inch or possibly thirty 1-inch shortcakes.

allpurpose, lightbrown sugar , baking pwdr, salt, butter, heavy cream, heavy cream, turbinado sugar

Taken from cookeatshare.com/recipes/brown-sugar-shortcakes-with-fruit-and-whipped-cream-93903 (may not work)