Instructions: * Note: Serve these shortcakes with fruit such as strawbernes, peaches, apricots.

Turbinado sugar is a washed raw sugar with a light molasses flavor.

Heat oven to 450 degrees. Line a baking sheet with a Silpat non-stick baking mat. Set aside.

In a medium bowl, whisk together flour, brown sugar, baking powder, and salt. Using a pastry cutter, cut in butter until well blended but still slightly coarse. Add 1 cup cream; stir until just combined and a dough forms. Place dough on a lightly floured work surface; knead slightly to combine.

To make 3-inch shortcakes: Roll out to 3/4-inch thickness; cut with a lightly floured 3-inch cutter.

To make 1-inch cakes: Roll out to 1/2-inch thickness; cut with a lightly floured 1-inch cutter.

Place cakes on baking sheet. Brush cakes with remaining 2 tablespoons heavy cream. Sprinkle with turbinado sugar. Bake cakes until puffed and golden brown, 13 to 15 minutes for the 3-inch shortcakes, 10 to 12 minutes for the smaller ones. Transfer baking sheet to a wire rack to cool.

Makes six 3-inch or thirty 1-inch shortcakes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.