Makes a dozen.
These shortcakes are lovely served with spiced, macerated berries and whipped cream. They’ll also happily stand-in as breakfast “scones” and taste great with berry jam.
2 cups all purpose flour
6 tablespoons sugar
2 teaspoons baking powder
11⁄2 teaspoon ground turmeric
1⁄2 teaspoon ground cardamom
Pinch of salt
7 tablespoons unsalted butter, very cold or frozen
1⁄4 cup heavy cream
1⁄4 cup buttermilk
Preheat the oven to 375°. Line a cookie sheet with baking parchment. Set aside.
Put the dry ingredients into a large bowl and whisk to combine. Grate the butter into the same bowl (use the large holes of a grater). Cut the butter into the dry ingredients, using a pastry cutter or two dinner knives. Separately, whisk together the cream, buttermilk, and egg, then add that to dry mixture.
Working quickly, mix until a shaggy dough forms (it will barely hold together). Use a scoop to portion the dough onto the prepared baking sheet — the mounded dough will be a little craggy, which is just what you want.
Bake at 375° for 10 minutes, then lower the oven heat to 350° and bake for an additional 10 minutes or until they have golden brown edges.