Instructions: Preheat oven to 375 degrees.

In a large mixing bowl, combine all the dry ingredients and cubed butter.

Using the paddle attachment, blend the ingredients at low speed until the mixture resembles a coarse meal.

Add the chilled heavy cream to the butter and flour mixture and mix until the dough just comes together.

Allow the dough to rest for 5 minutes.

Finish mixing the dough by hand until it forms a solid mass.

Roll the dough until it is about 1-inch thick. Cut the dough into the desired shortcake shape.

Place the shortcakes on a parchment lined baking sheet. Chill.

Remove the shortcakes from the refrigerator. Brush tops with heavy cream and sprinkle with sugar.

Bake for 20 minutes or until golden.

Garnish with figs.

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