Monday, October 29, 2012

raspberry shortcakes

the goods:
2 and 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 stick cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream
1/4 cup buttermilk
1 cup raspberries
sanding sugar
whipped cream and berries, for serving

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. Do not overmix.

Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place 1 and 1/2 inches apart on a parchment-lined baking sheet. Sprinkle with sanding sugar. Bake until golden brown 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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