Easy Gluten-Free Shortcakes

Easy Gluten-Free Shortcakes

from kingarthurbaking.com
17 min
8 to 10 shortcakes

Ingredients

  • 1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour
  • 2 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons (25g) granulated sugar
  • 3/4 cup (170g) heavy cream or whipping cream
  • 1 large egg

Directions

  1. 1

    Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.

  2. 2

    Mix the flour, baking powder, salt, and sugar together in a large bowl.

  3. 3

    In a separate bowl, beat together the cream and egg. Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.

  4. 4

    Scoop the dough in 1 1/2-ounce balls onto the baking sheet (a jumbo cookie scoop works well here); use the palm of your hand to gently flatten each to about 2" to 2 1/2" diameter. Perfect your technique Blog Gluten-Free Shortcake By Alyssa Rimmer

  5. 5

    Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar.

  6. 6

    Bake the shortcakes for 10 to 12 minutes, until they're risen and baked all the way through; break one open to make sure.

  7. 7

    Remove the shortcakes from the oven, split, and top with berries and whipped cream. Store, well-wrapped, at room temperature for several days; freeze for longer storage.