Double Blueberry Shortcakes

By MissHeather

Ingredients

• 2 1/4 C cake and pastry flour
• 3 T sugar
• 1 T baking powder
• 1/2 tsp salt
• 1/3 C cold butter, cubed
• 1/2 C dried blueberries or currants
• 3/4 C milk
• 2 tsp brown sugar
• 1 C whipping cream
• 2 C blueberries, sweetened to taste

Preparation

Step 1

Combine flour, sugar, baking powder and salt. Using a pastry blender cut butter into dry mixture until crumble. Stir in dried berries. Make a well in dry ingredients; add milk and stir with a fork until dough is soft and sticky. Turn out onto a lightly floured surface. Using floured hands, gently pat dough into a 3/4 inch thick circle. Using a 2 1/2 inch cookie cutter, cut out short cakes. Press scraps together and cut out more rounds. Place on a buttered baking sheet. Sprinkle tops evenly with brown sugar. Bake in 400F oven for 12 to 15 minutes or until well risen; broil for 45 seconds or until golden. Cool on rack.

Whip cream until thick Halfe shortcakes crosswise and fill with cream and berries.