Erin French’s Summer Berries with Ginger-Cream Shortcakes

Ingredients

2 1/4 cups all-purpose flour, plus more for shaping the dough
1/3 cup granulated sugar
1 tablespoon baking powder
Grated zest of 1 lemon
12 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into tablespoon-sized pieces
1/3 cup chopped candied ginger
2 teaspoons vanilla extract
1 cup heavy cream
1/4 cup raw sugar

Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment.

In a food processor, combine the flour, granulated sugar, baking powder, and lemon zest. Add the butter and pulse until the butter is incorporated and the mixture resembles a coarse meal. Transfer to a large bowl. Using a wooden spoon, mix in the candied ginger, vanilla, and ¾ cup of the heavy cream until just barely combined.

Turn the dough onto a lightly floured surface and form it into a log about 10 inches long and 2 inches wide. Using a knife, slice the dough into 8 circles and put them on the lined baking sheet. Brush the shortcakes with the remaining ¼ cup cream and sprinkle with the raw sugar.

Bake until the shortcakes are light golden, 15 to 18 minutes. Allow them to cool on the baking sheet, then halve them horizontally as though opening a biscuit and divide the bottoms among 8 plates.

While the shortcakes bake, make the filling.