Apple-Cinnamon Shortcakes September 25, 2012
2 cups all-purpose flour
2 TBSP plus 2 tsp sugar, divided
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup heavy whipping cream
1 tsp melted butter
1/4 cup butter, cubed
4 large tart apples, peeled and sliced
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
In a large bowl, combine the flour, 2 TBSP sugar, baking powder, cinnamon and salt. Stir whipping cream into dry ingredients just until moistened. Knead a couple of turns. Shape into a flat circle and roll to about ½ inch thick. Cut with a 2 or 2 ½ inch biscuit cutter. Place on a baking sheet with the edges not touching. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375 deg for 18-20 minutes or until golden brown. Cool slightly.
For filling, in a large skillet, melt butter. Add apples; saute until tender. Stir in the brown sugar, cinnamon and nutmeg. Gently split warm shortcakes in half horizontally. Top bottom halves with apple mixture; replace tops. Serve immediately.