Cinnamon Crunch Very-Berry Shortcakes Recipe

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Cinnamon Crunch Very-Berry Shortcakes
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Ingredients
13
Count
Nutrition
761
Calories
Total time
35
Minutes
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Ingredients:

  • 2 cups flour
  • 1/2 tsp salt
  • 3/4 cup cold milk
  • 2 cups raspberries
  • 1 1/2 cups blackberries
  • 2 cups blueberries
  • 2/3 cup sugar , plus
  • 1/2 cup sugar
  • 4 oz butter
  • 2 tsp cinnamon
  • whipped cream , for serving

Directions:

  1. First prepare the biscuit dough: Sift the flour with the baking powder and salt.
  2. Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
  3. Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
  4. Turn out the dough onto a work surface and knead once or twice to gather it into a mass – DO NOT OVERWORK THE DOUGH – pat into a rectangle.
  5. The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
  6. Preheat the oven to 450F.
  7. On a lightly-floured surface, roll out the Biscuit Dough 1/2 to 3/4 inch thick.
  8. Using a heart-shaped or any other biscuit cutter that measures 3 inches across, cut out 5 shortcakes as close together as possible.
  9. Press the cutter straight down; don’t twist it.
  10. If the cutter sticks to the dough, dip it in flour between cuts.
  11. Gather the scraps together and press or roll out as before.
  12. Cut out 2 more shortcakes.
  13. Press the remaining scraps into a ball, flatten and cut out the last shortcake.
  14. Alternatively, on a lightly-floured surface, pat the dough into an 8 inch round.
  15. Halve the round, then cut each half into 3 wedges for a total of 6 triangular shortcakes.
  16. Place the shortcakes on an ungreased baking sheet, cover with plastic wrap and refrigerate.
  17. In a medium bowl, gently toss the raspberries and blackberries to combine.
  18. In a medium saucepan, gently toss the blueberries with 2/3 cup of the sugar and 2 tsps of the water.
  19. Cover and cook over medium heat, stirring once or twice, just until the blueberries start to pop and release their juices, about 5 minutes.
  20. If the sugar hasn’t dissolved, stir in a few more drops of water.
  21. Remove from the heat and add to the raspberries and blackberries.
  22. Do not stir.
  23. Bake the shortcakes in the middle of the oven for about 15 minutes, or until golden-brown.
  24. Meanwhile, melt the butter in a small saucepan.
  25. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  26. Immediately after removing the shortcakes from the oven, dip them into the butter and cinnamon sugar as follows: Holding a shortcake right side up, dip the bottom in the melted butter.
  27. Place the shortcake, buttered side down, in the cinnamon sugar and shake the bowl so that the sugar adheres to and completely covers the bottom.
  28. Then turn the shortcake over and dip the top in the butter and cinnamon sugar in the same manner.
  29. Place the shortcake, right side up, on a plate.
  30. Continue with the remaining shortcakes.
  31. (If the level of the butter is too low for dipping the last shortcake, use a pastry brush to generously butter it.) Gently give the berries in the bowl a turn to distribute.
  32. Using your fingers, gently split open the shortcakes.
  33. Spoon about 1/2 cup of the berries over the bottom of each shortcake.
  34. Cover with the shortcake tops and spoon a generous dollop of whipped cream alongside or over top.
  35. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 760.67 Kcal (3185 kJ)
Calories from fat 374.3 Kcal
% Daily Value*
Total Fat 41.59g 64%
Cholesterol 82.81mg 28%
Sodium 1327.93mg 55%
Potassium 573.02mg 12%
Total Carbs 92.02g 31%
Sugars 32.85g 131%
Dietary Fiber 11.69g 47%
Protein 8.98g 18%
Vitamin C 23.2mg 39%
Vitamin A 0.4mg 13%
Iron 4.2mg 23%
Calcium 337.6mg 34%
Amount Per 100 g
Calories 250.72 Kcal (1050 kJ)
Calories from fat 123.37 Kcal
% Daily Value*
Total Fat 13.71g 64%
Cholesterol 27.29mg 28%
Sodium 437.69mg 55%
Potassium 188.87mg 12%
Total Carbs 30.33g 31%
Sugars 10.83g 131%
Dietary Fiber 3.85g 47%
Protein 2.96g 18%
Vitamin C 7.7mg 39%
Vitamin A 0.1mg 13%
Iron 1.4mg 23%
Calcium 111.3mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.9
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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