Blueberry Shortcakes

Name: Blueberry Shortcakes
Ingredients: 2 14 cups cake-and-pastry flour; 3 tablespoons sugar; 1 tablespoon baking powder; 12 teaspoon salt; 13 cup cold butter, cubed; 12 cup dried blueberries or 12 cup currants; 34 cup milk; 2 teaspoons brown sugar; 1 cup whipping cream; 2 cups blueberries, sweetened to taste

10 ingredients

15 steps

Ingredients

2 14 cups cake-and-pastry flour
3 tablespoons sugar
1 tablespoon baking powder
12 teaspoon salt
13 cup cold butter, cubed
12 cup dried blueberries or 12 cup currants
34 cup milk
2 teaspoons brown sugar
1 cup whipping cream
2 cups blueberries, sweetened to taste

Directions

1

Combine flour, sugar, baking powder and salt.
2

Using a pastry blender or two knives, cut butter into dry mixture until crumbly.
3

Stir in dried berries.
4

Make a well in the dry ingredients, add milk and stir with a fork until dough is soft and sticky.
5

Turn dough out onto a lightly floured surface.
6

Using floured hands, gently pat dough into a 3/4 inch thick circle.
7

Using a 2 1/2 inch cookie cutter, cut out short cakes.
8

Press scraps together and cut out more rounds.
9

Place on a buttered baking sheet.
10

Sprinkle tops evenly with brown sugar.
11

Bake in 400F oven for 12 to 15 minutes or until well risen, broil for 45 seconds or until golden.
12

Cool on rack.
13

Whip cream until thick.
14

Fold in berries.
15

Cut shortcakes in half, crosswise and fill with cream and berries OR Leave out the dried berries and use strawberries, or blackberries, or raspberries with the cream to fill.