Classic Gluten-Free Shortcakes
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- Prep Time: 5 minutes
- Cook Time: 14-16 minutes
- Total Time: 19-21 minutes
Ingredients
- 1 3/4 cups King Arthur Gluten-Free All-Purpose Flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoons xanthan gum
- 1/8 teaspoons nutmeg, optional
- 6 tablespoons butter, cold
- 1/2 cup milk, cold
- 1 large egg
- 2 teaspoon vanilla extract
- whipped cream
- berries / fresh fruit
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Whisk together the flour, sugar, baking powder, salt, xanthan gum, and nutmeg.
- Cut the butter into small cubes or thin pats, and using a pastry blender or your fingers, work the butter into the dry ingredients until the mixture is unevenly crumbly.
- Combine the milk, egg, and vanilla, and add all at once to the dry mixture. Stir to make a soft dough.
- Divide the dough into 7 equal portions; a muffin scoop is handy for this. Place them on an ungreased or parchment lined baking sheet. Allow the pan of shortcakes to rest for 5 minutes before baking.
- Bake the shortcakes for 14 to 16 minutes, until they’re set and very lightly browned. Remove them from the oven and cool on the pan for 5 minutes before transferring to a rack to cool fully.
- Split shortcakes and fill with your favorite berries and whipped cream.