Classic Gluten-Free Shortcakes

• Course Dessert
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• 1 3/4 cups King Arthur Gluten-Free All-Purpose Flour
• 3 tbs Granulated Sugar
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 tsp Xanthan Gum
• 1/8 tsp nutmeg, optional
• 6 tbs butter, cold
• 1/2 cup milk, cold
• 1 large egg
• 2 tsp King Arthur Pure Vanilla Extract

Instructions

1. Preheat the oven to 400°F.
2. Whisk together the flour, sugar, baking powder, salt, xanthan gum, and nutmeg.
3. 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.
4. Combine the milk, egg, and vanilla, and add all at once to the dry mixture. Stir to make a soft dough.
5. 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.
6. 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.
7. Split shortcakes and fill with your favorite berries and lemon curd (if desired), then top with whipped cream.