Breakfast Shortcakes

Name: Breakfast Shortcakes
Prep time: 15 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 2 cups all-purpose flour, plus more for surface; 1/2 c. granulated sugar; 2 1/2 tsp. baking powder; 1/2 tsp. kosher salt; 6 tbsp. cold unsalted butter, cut into small pieces; 3/4 c. heavy cream, plus more if necessary; 1 egg, lightly beaten; Turbinado sugar, for sprinkling

Serve up a breakfast that tastes as sweet as dessert!

By The Good Housekeeping Test KitchenPublished: Jan 27, 2022

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Mike Garten

Yields:

8 serving(s)

Active Time:

15 mins

Total Time:

35 mins

Serve these sweet shortcakes with berries for a special, satisfying breakfast.

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Ingredients

2 cups all-purpose flour, plus more for surface
1/2 cup granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. kosher salt
6 Tbsp. cold unsalted butter, cut into small pieces
3/4 cup heavy cream, plus more if necessary
1 egg, lightly beaten
Turbinado sugar, for sprinkling

Directions

1. Step 1 Heat oven to 400°F. Line a baking sheet with parchment paper.
2. Step 2In a medium bowl, whisk together flour, sugar, baking powder and salt. Add butter and, using fingers, rub butter into flour to create coarse crumbs. Stir in cream until just combined and dough holds together when squeezed (add additional cream, 1 tablespoon at a time, if dough seems dry).
3. Step 3On a lightly floured surface, gently knead dough until it comes together, then shape into ¾-inch-thick disk. Cut into 8 wedges and place on prepared baking sheet.
4. Step 4Brush tops with egg, sprinkle with turbinado sugar and bake until edges are golden brown, 16 to 18 minutes. Transfer to wire rack and let cool.