Short Cakes
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups all-purpose bleached flour1/2 teaspoon salt1 tablespoon baking powder5 tablespoons sugar, divided1/2 cup butter, ( must be really cold)1 egg, beaten1 egg white (optional)1/2 cup cold milk
1.Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Chop 2 Tbs. of the butter into dry ingredients; toss to coat. Repeat chopping and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
2.Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user THEGOLDENGENIE.
2.Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user THEGOLDENGENIE.
Nutritional Info Amount Per Serving
- Calories: 265.2
- Total Fat: 12.6 g
- Cholesterol: 58.4 mg
- Sodium: 351.8 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 0.8 g
- Protein: 5.3 g
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