Shortcakes
Ingredients
2 cups
flour
3 tbsp.
sugar
1 tbsp.
baking powder
½ tsp.
kosher salt
¼ tsp.
nutmeg (optional)
6 tbsp.
Kowalski's Unsalted Butter, very cold, cut into 24 small pieces
1 cup
heavy cream, plus extra for brushing the shortcakes
1 tbsp.
turbinado sugar
Directions
- Preheat oven to 400°.
- In a medium mixing bowl, sift together first 5 ingredients (through nutmeg).
- Using a food processor or pastry cutter, cut butter into dry ingredients until butter is in pea-sized pieces.
- Using a fork, stir in cream just until dough is uniformly moist (there will be lumps).
- Transfer dough to a large sheet of waxed paper dusted lightly with flour.
- Using a second sheet of waxed paper (not your hands), fold dough in half a few times; pat 1" thick, taking care not to overwork the dough.
- Using a 2 ½" round cutter dipped in flour, cut straight down into dough to make 8 shortcakes. (DO NOT twist the cutter, and remember to dip the cutter in flour each time. If necessary, gather scraps of dough and quickly re-knead, roll and cut additional rounds.)
- Brush shortcakes with a little bit of cream to moisten; sprinkle with turbinado sugar.
- Place shortcakes 1" apart on a parchment-lined baking sheet; bake in preheated oven until light brown on top (about 14 min.).
- Remove from oven; cool for at least 20 min. before serving.
