Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk
together the flour, granulated sugar
, baking powder and salt until well mixed. Using two knives or a pastry
in the cold butter cubes until the mixture resembles a coarse crumb. (You may also do this in a food processor
, using the pulse
Form a well in the flour mixture. Beat the egg
and cream together and pour into the well. Mix with a fork until the mixture just comes together. Turn the dough
out onto a lightly floured work surface. Form the dough into a ball and gently knead
with four to five turns until the dough is formed and smooth. Do not over work the dough or the shortcake will be tough.
Gently roll the dough out to 1/2-inch thickness. Using a small 1 to 2-inch cookie cutter
(I like a star shaped one), cut out the shortcake and place on the prepared baking sheet spaced at least 1-inch apart. (Or you may use a knife and cut the shortcake into 1-inch squares.) Brush the shortcake lightly with cream and sprinkle with the sanding or demerara sugar. Bake until the shortcakes are golden brown and cooked through, 12 to 15 minutes. Transfer to a wire rack to cool. Store in a dry, air-tight container for up to 2 days. Toast the shortcakes lightly in the oven to bring back to life.