- ¼ cup unsalted butter cut into pieces, more for baking sheet
- 2 cups flour
- 1 Tbsp baking powder
- ½ tsp salt
- 3 Tbsp granulated sugar
- ¾ cup heavy cream
Heat oven to 425F. Butter a standard sized baking sheet.
Place the flour into a large bowl with the baking powder, salt, and sugar; stir well with a wire whisk.
Make a well in the centre of the dry ingredients, then add butter to well.
With a pastry cutter, or two knives, cut butter into the flour.
Rub the mixture with your fingertips, lifint and crumbling to aerate it, until it forms fine crumbs.
Make a wll in the centre, add the cream, and toss quickly with a wooden spoon or spatula to form crumbs. Add a little more cream if the mixture seems dry. DO NOT OVERMIX or biscuits will be heavy!
Press all of the crumbs together with your hands to form a rough ball of dough.
Turn the dough onto a floured surface and knead lightly for a few seconds – the dough should remain quite rough. Pat the dough out to a round ½ inch thick.
Cut out rounds with a cookie cutter to the size you want, or just cut into rectangular triangular, or square pieces to eliminate waste.
Bake the shortcakes in the heated oven until very lightly browned – about 12 to 15 minutes. Transfer them to a wire rack to cool.
Serve split in half, filled with whipped cream and sliced berries or other fruit, then more on top.
