2 cups flour
3 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. nutmeg (optional)
6 tbsp. unsalted butter, very cold, cut into about 24 small pieces
1 cup heavy cream, plus extra for brushing the shortcakes
1 tbsp. turbinado sugar
In a medium mixing bowl, sift together first 5 ingredients. Using a food processor or pastry cutter, cut butter into dry ingredients until butter is in pea-sized pieces; using a fork, stir cream into dry ingredients just until dough is uniformly moist (there will be lumps). Move dough to a large sheet of waxed paper dusted lightly with flour; use a second sheet of wax paper (not your hands) to fold dough in half a few times; pat 1" thick, taking care not overwork the dough. Using a 2 1/2" round cutter dipped in flour, cut straight down into dough to make 8 shortcakes. (DO NOT twist 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 scones with a little bit of cream to moisten and sprinkle with turbinado sugar. Place 1" apart on a parchment-lined baking sheet; bake in a preheated 400˚ oven until light brown on top (14-16 min.). Cool at least 20 min. before serving.
Note: To serve, split shortcakes and serve filled and topped with lemon curd, whipped cream, berries, fruit sauce, chocolate sauce, etc.