Yield: 1 servings
|2½ tablespoon||Baking powder|
|6 ounces||Cold butter; cut into|
|\N \N||; 1/21/2-inch cubes|
|1¼ cup||Cold heavy cream|
|\N \N||Sugar in the raw|
|12 \N||Fresh figs; chopped|
Preheat oven to 375 degrees.
In a large mixing bowl, combine all the dry ingredients and cubed butter.
Using the paddle attachment, blend the ingredients at low speed until the mixture resembles a coarse meal.
Add the chilled heavy cream to the butter and flour mixture and mix until the dough just comes together.
Allow the dough to rest for 5 minutes.
Finish mixing the dough by hand until it forms a solid mass.
Roll the dough until it is about 1-inch thick. Cut the dough into the desired shortcake shape.
Place the shortcakes on a parchment lined baking sheet. Chill.
Remove the shortcakes from the refrigerator. Brush tops with heavy cream and sprinkle with sugar.
Bake for 20 minutes or until golden.
Garnish with figs.
Converted by MC_Buster.
Per serving: 3548 Calories (kcal); 144g Total Fat; (35% calories from fat); 48g Protein; 533g Carbohydrate; 373mg Cholesterol; 5077mg Sodium Food Exchanges: 20½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 7 Fruit; 27 ½ Fat; 7 ½ Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0060 Converted by MM_Buster v2.0n.