Tender Shortcakes

Tender Shortcakes
Adapted from Baking: From My Home to Yours, by Dorie Greenspan

4 cups all-purpose flour
2 tablespoons baking powder
1/4 teaspoon salt
6 tablespoons sugar
12 tablespoons unsalted butter, cut into small pieces
1/2 cup heavy cream
1 cup milk (any type- I used 2%)
Sanding sugar for sprinkling (optional)

Preheat oven to 425 F. Line a large baking sheet with parchment or a silicone mat.

Whisk the dry ingredients together in a large bowl. Use a pastry blender to cut in the butter until it is all in pea-sized or smaller bits. Pour in the cream and milk, and use a fork to gently work it in until the dough roughly holds together (don't overwork). It will be soft and sticky.

Scoop 1/3 cup-fulls of dough and drop them 3 inches apart on the prepared baking sheet. Press each mound of dough down gently until it's about 1 inch high. Sprinkle tops with sanding sugar if desired.

Bake for 15 to 18 minutes, or until just beginning to brown on the outside. Serve warm or at room temperature with your choice of fruit.