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.