Apple-Cranberry Shortcakes With Cinnamon Cream

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
3 1/2 tablespoons	52ml	Golden brown sugar - plus
1/2 cup	80g / 2.8oz	Golden brown sugar - (packed)
2 teaspoons	10ml	Ground cinnamon
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
11 tablespoons	165ml	Chilled unsalted butter - cut 1/2" cubes
3/4 cup	177ml	Whole-milk yogurt
5		Sweet apples - peeled, cored, and cut into 1/2" pieces
1 cup	93g / 3.3oz	Fresh cranberries
2 cups	474ml	Chilled whipping cream
3/4 teaspoon	3.8ml	Vanilla extract

Recipe Instructions

Preheat oven to 425 degrees. Line baking sheet with parchment.  Combine flour, 2 tablespoons sugar, 1 teaspoon cinnamon, baking powder, baking soda, and salt in processor. Add 8 tablespoons butter; using on/off turns, cut in until mixture resembles coarse meal. Transfer to large bowl. Add yogurt; mix with fork until dry ingredients are evenly moistened.

Turn dough out onto floured work surface. Knead 5 turns to combine. Roll into 12- by 5-inch rectangle. Cut into 10 squares. Arrange squares on prepared baking sheet, spacing apart. Bake until tester inserted into center comes out clean, about 18 minutes. Transfer to rack; cool 15 minutes.

Melt 3 tablespoons butter in large skillet over medium-high heat. Add apples; saute 5 minutes. Sprinkle with 1/2 cup sugar. Add cranberries; saute until cranberries pop, about 5 minutes. Using slotted spoon, transfer fruit to bowl. Add 1/3 cup cream to juices in skillet; boil until liquid reduces to 1/4 cup. Return fruit to skillet; stir to coat.

Beat 1 2/3 cups cream, 1 1/2 tablespoons sugar, 1 teaspoon cinnamon, and vanilla extract in medium bowl to soft peaks. Cut shortcakes horizontally in half. Place 1 bottom half in each of 10 bowls. Top with fruit, cream, and shortcake tops.

Source:
"Bon Appetit, December 2002"

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