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.

• Ready In: 36 mins
• Serves: 8

Ingredients

• 2 1⁄4 cups cake-and-pastry flour
• 3  tablespoons sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄3 cup  cold butter, cubed
• 1⁄2 cup  dried blueberries or 1⁄2 cup currants
• 3⁄4 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 400°F 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.