Master Instructions

1. Prepare fruit and set aside to macerate.

 

2. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Mix flour, baking powder, salt, and 3 tablespoons sugar in work bowl of food processor. Scatter butter pieces over mixture, tossing to coat butter with dry ingredients. Cut butter into dry ingredients with five 1-second pulses. Continue cutting in butter until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.

 

3. Mix beaten egg with half-and-half; pour into bowl with flour mixture. Combine with rubber spatula until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.

 

4. Pat dough into 9 by 6-inch rectangle about ³/₄-inch thick (see figure 36). Flour 2³/₄-inch biscuit cutter; cut out 6 dough rounds. Place rounds 1 inch apart on small baking sheet; brush tops with egg white and sprinkle with remaining 2 tablespoons sugar. (Can be covered and refrigerated for up to 2 hours before baking.)

 

5. Bake until biscuits are golden brown, 12 to 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.

 

6. Split each cake crosswise (see figure 37). Place each bottom on individual serving plate. Spoon portion of fruit and then dollop of whipped cream over each cake bottom. Cap with cake top and serve immediately.