Raspberry Shortcakes from Martha Stewart Everyday Food |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 1/2 cube(s) all-purpose flour spooned & leveled |
1/2 cup(s) granulated sugar |
1 tablespoon(s) baking powder |
1/2 teaspoon(s) fine salt |
1 stick(s) cold unsalted butter cut into small pieces |
3/4 cup(s) cold heavy cream |
1/4 cup(s) buttermilk |
1 cup(s) raspberries |
sanding sugar (optional) |
whipped cream & berries for serving |
Directions:
1. In a food processor, combine flour, sugar, baking powder, salt and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined.
2. Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.
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