Ingredients
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/3 cup cold Land O Lakes Butter, cut into chunks
3/4 cup milk
1/4 cup water
2 teaspoons cornstarch
2 cups blueberries
1 tablespoon lime juice
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heat oven to 450f. combine flour, 1/4 cup sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. stir in milk with fork until mixture forms a ball. knead dough 5 times on lightly floured surface until smooth. roll out to 9x6-inch rectangle, 1/2 inch thick. cut dough into 6 (3x2-inch) rectangles. place onto parchment-lined baking sheet. beat egg white with fork in bowl until well beaten. brush over tops of shortcake; sprinkle with 2 teaspoons coarse sugar. bake 10-12 minutes or until lightly browned. cool slightly. split in half. combine water and cornstarch in saucepan until well mixed. add blueberries, sugar and lime juice. cook over medium heat, stirring occasionally, 6-8 minutes or until mixture comes to a boil. continue cooking 1 minute; remove from heat. cool completely. place bottom half of shortcakes onto individual dessert plates; top with whipped cream, 1/4 cup blueberry sauce and top half of shortcakes. dollop each with additional whipped cream.
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate