Blueberry Shortcakes
Much easier to serve individual shortcakes, these are wonderful with any berries or fruit, i have served also with a peach or apricot filling. Use frozen berries or fruit in the winter.
Steps
Combine flour , sugar , baking powder and salt.
Using a pastry blender or two knives , cut butter into dry mixture until crumbly.
Stir in dried berries.
Make a well in the dry ingredients , add milk and stir with a fork until dough is soft and sticky.
Turn dough 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.
Fold in berries.
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.
Ingredients
cake-and-pastry flour, sugar, baking powder, salt, butter, dried blueberries, milk, brown sugar, whipping cream, blueberries