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Recipe Courtesy of Pastry Chef Brandi McClellan-Toback of Lido at Dolphin Bay
3 Cups All Purpose Flour, plus a little for rolling
1 Cup Cake Flour*
1 Tbsp Baking Powder
1 Tsp Baking Soda
¼ Cup Sugar
1 ¼ Tsp Salt
½ Lb Butter, cold, cut into small pieces
1 ½ Cups Buttermilk
Heavy Cream, for brushing
Coarse Sugar, for sprinkling
Preheat oven to 400 degrees. Sift flours, baking powder, baking soda, granulated sugar, and salt into a bowl. Cut in butter using a pastry cutter or rub in with your fingers until small clumps form. Make a well in the center, and pour in buttermilk. Stir until combined.
Turn out dough onto a generously floured surface, and fold over 3 or 4 times. Roll out dough to a 1-inch thickness. Cut out rounds of dough using a 3-inch cutter or small cup and transfer to a parchment-lined baking sheet. Gather scraps, and repeat rolling/cutting once. Brush shortcakes with heavy cream and sprinkle with sanding sugar. Bake until golden brown, 18 to 20 minutes.
Shortcakes can be stored at room temperature for up to 3 days
For Blueberry Shortcake:
Split shortcakes in half and top each shortcake bottom with a spoonful of blueberry compote, top with a scoop of Sweet Corn Ice Cream, then sandwich with shortcake tops.
*If all you have is All Purpose flour, you can approximate cake and pastry flour by adding 2 tablespoons of corn starch to a scant cup of All Purpose flour.