1 3/4 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup buttermilk
1 teaspoon water
1 package (10 ounces) frozen raspberries or strawberries in syrup, thawed, undrained
1 cup cranberry-orange relish or cranberry chutney
Whipped Cream Topping:
1 cup whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla (optional)
For shortcakes, combine flour, sugar, baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add buttermilk; mix just until dry ingredients are moistened. Knead dough gently on lightly floured surface ten times. Roll or pat out to 1/2 inch thickness. Cut with 3 inch decorative or round cookie or biscuit cutter. Place on un-greased cookie sheet. Re-roll scraps of dough if necessary to form 8 shortcakes. Beat together egg and water; brush lightly over dough. Bake at 425° F for 12 to 14 minutes or until golden brown. Transfer to wire cooling rack.
For filling, combine raspberries and sauce with cranberry relish or chutney.
For whipped cream topping, beat whipped cream with chilled beaters until soft peaks form. Gradually beat in powdered sugar and vanilla until mixture is stiff but not dry. Chill until ready to serve.
To serve, split shortcakes in half with a serrated knife. Spoon fruit mixture over bottom of shortcakes; top with tops of shortcakes and garnish with whipped cream topping.