Cinnamon Crunch Very-Berry Shortcakes
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
Bisuit Dough
- 2 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 4 ounces cold butter, cut into ½ inch dice
- 3⁄4 cup cold milk
- 2 cups raspberries
- 1 1⁄2 cups blackberries
- 2 cups blueberries
- 2⁄3 cup sugar, plus
- 1⁄2 cup sugar
- 4 ounces butter
- 2 teaspoons cinnamon
- whipped cream, for serving
directions
- First prepare the biscuit dough: Sift the flour with the baking powder and salt.
- Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
- Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
- Turn out the dough onto a work surface and knead once or twice to gather it into a mass – DO NOT OVERWORK THE DOUGH – pat into a rectangle.
- The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
- Preheat the oven to 450F.
- On a lightly-floured surface, roll out the Biscuit Dough ½ to ¾ inch thick.
- Using a heart-shaped or any other biscuit cutter that measures 3 inches across, cut out 5 shortcakes as close together as possible.
- Press the cutter straight down; don’t twist it.
- If the cutter sticks to the dough, dip it in flour between cuts.
- Gather the scraps together and press or roll out as before.
- Cut out 2 more shortcakes.
- Press the remaining scraps into a ball, flatten and cut out the last shortcake.
- Alternatively, on a lightly-floured surface, pat the dough into an 8 inch round.
- Halve the round, then cut each half into 3 wedges for a total of 6 triangular shortcakes.
- Place the shortcakes on an ungreased baking sheet, cover with plastic wrap and refrigerate.
- In a medium bowl, gently toss the raspberries and blackberries to combine.
- In a medium saucepan, gently toss the blueberries with 2/3 cup of the sugar and 2 tsps of the water.
- Cover and cook over medium heat, stirring once or twice, just until the blueberries start to pop and release their juices, about 5 minutes.
- If the sugar hasn’t dissolved, stir in a few more drops of water.
- Remove from the heat and add to the raspberries and blackberries.
- Do not stir.
- Bake the shortcakes in the middle of the oven for about 15 minutes, or until golden-brown.
- Meanwhile, melt the butter in a small saucepan.
- In a small bowl, combine the remaining ½ cup sugar and the cinnamon.
- Immediately after removing the shortcakes from the oven, dip them into the butter and cinnamon sugar as follows: Holding a shortcake right side up, dip the bottom in the melted butter.
- Place the shortcake, buttered side down, in the cinnamon sugar and shake the bowl so that the sugar adheres to and completely covers the bottom.
- Then turn the shortcake over and dip the top in the butter and cinnamon sugar in the same manner.
- Place the shortcake, right side up, on a plate.
- Continue with the remaining shortcakes.
- (If the level of the butter is too low for dipping the last shortcake, use a pastry brush to generously butter it.) Gently give the berries in the bowl a turn to distribute.
- Using your fingers, gently split open the shortcakes.
- Spoon about ½ cup of the berries over the bottom of each shortcake.
- Cover with the shortcake tops and spoon a generous dollop of whipped cream alongside or over top.
- Serve immediately.
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RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.