Recipe courtesy of Claudia Fleming
Fig Shortcakes
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 291
- Total Fat
- 16
- Saturated Fat
- 10
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 14
- Protein
- 3
- Cholesterol
- 48
- Sodium
- 179
Ingredients
3 1/4 cups flour
1/2 cups sugar
2 1/2 tablespoons baking powder
6 ounces very cold butter, cut into 1/2-inch cubes
1 1/4 cups cold heavy cream
Sugar in the raw
12 fresh figs, chopped
Directions
- Preheat oven to 375 degrees. In a large mixing bowl, combine all the dry ingredients and cubed butter. Using the paddle attachment, blend the ingredients at low speed until the mixture resembles a coarse meal. Add the chilled heavy cream to the butter and flour mixture and mix until the dough just comes together. Allow the dough to rest for 5 minutes. Finish mixing the dough by hand until it forms a solid mass. Roll the dough until it is about 1-inch thick. Cut the dough into the desired shortcake shape. Place the shortcakes on a parchment lined baking sheet. Chill. Remove the shortcakes from the refrigerator. Brush tops with heavy cream and sprinkle with sugar. Bake for 20 minutes or until golden. Garnish with figs.