Ginger Shortcakes With Mangoes and Strawberries

• 2 cups all-purpose flour
• 12 cup granulated sugar
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into pieces
• 13 cup roughly chopped crystallized ginger (Australian ginger is best)
• 34 cup buttermilk
• 1 egg, lightly beaten
• 2 large ripe mangoes, peeled and cut into cubes
• 12 lb strawberry, stemmed and sliced
• 8 ounces low-fat vanilla yogurt, stirred to make smooth

1. Preheat an oven to 425 degrees.
2. Line a large baking sheet with parchment paper.
3. In the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to mix.
4. Add the butter pieces and pulse until the mixture resembles coarse meal Transfer to a mixing bowl and stir in the crystallized ginger.
5. Make a well in the center and pour in the buttermilk and egg; mix with a fork just until mixture is moistened (do not overwork dough)
6. With a 1/3 cup measure, scoop dough from bowl and drop onto baking sheet, setting 2 inches apart (do not flatten dough).
7. You should have 6 portions.
8. Bake until golden brown, about 20 minutes, switching pan positions halfway through if using 1 oven.
9. Remove from oven and transfer with a spatula to baking racks to cool.
10. (Shortcakes can be made ahead and stored in an airtight container for up to 3 days.)
11. To serve, mix together mangoes and strawberries in a bowl.
12. Split each shortcake with a serrated knife.
13. Place bottom halves on each of 6 plates.
14. Top evenly with mangoes and strawberries.
15. Dollop with equal amounts of yogurt, then top with remaining halves of shortcakes.
16. Serve immediately.

flour, sugar, baking powder, baking soda, salt, butter, ginger, buttermilk, egg, mangoes, strawberry, vanilla yogurt

Taken from www.food.com/recipe/ginger-shortcakes-with-mangoes-and-strawberries-482433 (may not work)