Cornmeal Shortcakes

Prep: 15 min., Bake: 18 min. One Test Kitchen staffer who's an avid baker proclaimed she was "in love with this dough." It's easy to work with, stays moist, and melts in your mouth. We give a range on bake time because oven temperatures vary.

This recipe goes with Strawberry-Fruit Toss With Cornmeal Shortcakes

Yield: Makes 6 servings

Ingredients

• 1 3/4  cups  all-purpose flour
• 1/4  cup  plain yellow cornmeal
• 6  tablespoons  cold butter, cut into pieces
• 1 1/2  teaspoons  baking powder
• 1/2  teaspoon  salt
• 1/4  teaspoon  lemon zest
• 2  tablespoons  sugar
• 1  large egg, lightly beaten
• 2/3  cup  whipping cream
• 1  tablespoon  butter, melted
• 1 1/2  teaspoons  sugar

Preparation

1. Preheat oven to 425°. Combine first 7 ingredients in a food processor. Process mixture 20 seconds or until mixture resembles coarse sand. Transfer mixture to a large bowl.

2. Whisk together egg and cream; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms.

3. Turn dough out onto a lightly floured surface, and knead 3 to 4 times.

4. Transfer dough to a lightly greased baking sheet. Pat or roll dough into a 6-inch circle. Cut into 6 wedges; gently separate wedges by 1 inch. Brush tops with melted butter. Sprinkle with 1 1/2 tsp. sugar.

5. Bake at 425° for 18 to 23 minutes or until golden and firm to touch.