Apple-Cranberry Shortcakes With Cinnamon Cream
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tsps
Ground Cinnamon2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Cranberry (fresh)2 cups
Whipping Cream (chilled)3 tsp
Vanilla ExtractDirections:
1
Add cranberries; sauté until cranberries pop, about 5 minutes
2
Preheat oven to 425°F
3
Line baking sheet with parchment
4
Combine flour, 2 tablespoons sugar, 1 teaspoon cinnamon, baking powder, baking soda, and salt in processor
5
Add 8 tablespoons butter; using on/off turns, cut in until mixture resembles coarse meal
6
Transfer to large bowl
7
Add yogurt; mix with fork until dry ingredients are evenly moistened
8
Turn dough out onto floured work surface
9
Knead 5 turns to combine
10
Roll into 12x5-inch rectangle
11
Cut into 10 squares
12
Arrange squares on prepared baking sheet, spacing apart
13
Bake until tester inserted into center comes out clean, about 18 minutes
14
Transfer to rack; cool 15 minutes
15
Melt 3 tablespoons butter in large skillet over medium-high heat
16
Add apples; sauté 5 minutes
17
Sprinkle with 1/2 cup sugar
18
Add cranberries; sauté until cranberries pop, about 5 minutes
19
Using slotted spoon, transfer fruit to bowl
20
Add 1/3 cup cream to juices in skillet; boil until liquid reduces to 1/4 cup
21
Return fruit to skillet; stir to coat
22
Beat 1 2/3 cups cream, 1 1/2 tablespoons sugar, 1 teaspoon cinnamon, and vanilla extract in medium bowl to soft peaks
23
Cut shortcakes horizontally in half
24
Place 1 bottom half in each of 10 bowls
25
Top with fruit, cream, and shortcake tops
26
Preheat oven to 425°F
27
Line baking sheet with parchment
28
Combine flour, 2 tablespoons sugar, 1 teaspoon cinnamon, baking powder, baking soda, and salt in processor
29
Add 8 tablespoons butter; using on/off turns, cut in until mixture resembles coarse meal
30
Transfer to large bowl
31
Add yogurt; mix with fork until dry ingredients are evenly moistened
32
Turn dough out onto floured work surface
33
Knead 5 turns to combine
34
Roll into 12x5-inch rectangle
35
Cut into 10 squares
36
Arrange squares on prepared baking sheet, spacing apart
37
Bake until tester inserted into center comes out clean, about 18 minutes
38
Transfer to rack; cool 15 minutes
39
Melt 3 tablespoons butter in large skillet over medium-high heat
40
Add apples; sauté 5 minutes
41
Sprinkle with 1/2 cup sugar
42
Using slotted spoon, transfer fruit to bowl
43
Add 1/3 cup cream to juices in skillet; boil until liquid reduces to 1/4 cup
44
Return fruit to skillet; stir to coat
45
Beat 1 2/3 cups cream, 1 1/2 tablespoons sugar, 1 teaspoon cinnamon, and vanilla extract in medium bowl to soft peaks
46
Cut shortcakes horizontally in half
47
Place 1 bottom half in each of 10 bowls
48
Top with fruit, cream, and shortcake tops