Breakfast Shortcakes

Ingredients

• 2 cups all-purpose flour, plus more for surface
• 1/2 c. granulated sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 6 tbsp. cold unsalted butter, cut into small pieces
• 3/4 c. heavy cream, plus more if necessary
• 1 egg, lightly beaten
• Turbinado sugar, for sprinkling

Instructions

1. Heat oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder and salt. Add butter and, using fingers, rub butter into flour to create coarse crumbs. Stir in cream until just combined and dough holds together when squeezed (add additional cream, 1 tablespoon at a time, if dough seems dry).
3. On a lightly floured surface, gently knead dough until it comes together, then shape into ¾-inch-thick disk. Cut into 8 wedges and place on prepared baking sheet.
4. Brush tops with egg, sprinkle with turbinado sugar and bake until edges are golden brown, 16 to 18 minutes. Transfer to wire rack and let cool.