Turmeric Spiced Shortcakes

Makes one dozen shortcakes.

These shortcakes are lovely served with spiced, macerated berries and whipped cream. They’ll also happily stand-in as breakfast 'scones,' and taste great with berry jam.

2 cups all purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1½ teaspoon ground turmeric
½ teaspoon ground cardamom
Pinch of salt
7 tablespoons unsalted butter, very cold or frozen
¼ cup heavy cream
¼ cup buttermilk
1 egg

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

Put the dry ingredients into a large bowl and whisk to combine. Grate the butter into the same bowl (use the large holes of a grater). Cut the butter into the dry ingredients, using a pastry cutter or two dinner knives. Separately, whisk together the cream, buttermilk, and egg, then add to dry mixture.

Working quickly, mix until a shaggy dough forms (it will barely hold together). Use a scoop to portion the dough onto the prepared baking sheet — the mounded dough will be a little craggy, which is just what you want.

Bake for 10 minutes, then lower the oven heat to 350° F and bake for an additional 10 minutes or until the cakes have golden brown edges.