4/5
(1 Votes)
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.