Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| ¼ cup | Sugar |
| 1 teaspoon | Nutmeg |
| ¾ cup | Chilled cut up unsalted |
| Butter | |
| 2 | Egg yolks |
| 2 tablespoons | Water |
| Toppings: | |
| 10 ounces | Frozen in light syrup |
| Raspberries | |
| 1 cup | Fresh wild blueberries |
| ½ pint | Fresh raspberries |
| 3 tablespoons | Confectioners sugar |
| Confectioners sugar for | |
| Dusting | |
| ¾ cup | Chilled heavy cream |
| ¼ teaspoon | Nutmeg |
Shortcake: Preheat oven to 400. In processor, combine flour, sugar & 1 tsp. nutmeg. Process for 15 seconds to blend. Add butter; using pluse motion, process until it resembles coarse meal. In cup, with fork combine yolk & water; mix well. With processor running, pour in yolk mix through feed tube; process just til dough forms. Place dough on lightly floured surface; with lightly floured rolling pin, roll dough ¼" thick. With 3½" fluted round cutter, cut into rounds.
Transfer rounds to ungreased baking sheet. Reroll dough scraps to make a total or 12 rounds. Bake 12-13 minutes or until golden brown.
Transfer rounds to wire rack; cool completely. At this point shortcakes may be stored in airtight container up to 2 days or frozen for later use. Toppings: In food processor, puree frozen raspberries & their syrup. Press through fine sieve pver glass measure; set aside. In medium bowl, combine blueberries, fresh raspberries & 1 Tbls. confectioners sugar; mix lightly. In medium bowl or electric mixer, combine cream, remaining 2 Tbls. confectioners sugar & ¼ tsp. nutmeg. At high speed, beat until stiff peaks form when beaters are raised. Assemble cakes: On each of 6 serving plates, place one round. Top with ⅓ cup berry mix, 2 ½ Tbls. raspberry puree & ¼ cup whipped cream. Place a round on each. Dust with confectioners sugar.
Shortcake:
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