1. Preheat an oven to 425 degrees. Line a large baking sheet with parchment paper. 2. In the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to mix. 3. Add the butter pieces and pulse until the mixture resembles coarse meal Transfer to a mixing bowl and stir in the crystallized ginger. 4. Make a well in the center and pour in the buttermilk and egg; mix with a fork just until mixture is moistened (do not overwork dough) 5. With a 1/3 cup measure, scoop dough from bowl and drop onto baking sheet, setting 2 inches apart (do not flatten dough). You should have 6 portions. 6. Bake until golden brown, about 20 minutes, switching pan positions halfway through if using 1 oven. 7. Remove from oven and transfer with a spatula to baking racks to cool. (Shortcakes can be made ahead and stored in an airtight container for up to 3 days.) 8. To serve, mix together mangoes and strawberries in a bowl. 9. Split each shortcake with a serrated knife. Place bottom halves on each of 6 plates. 10. Top evenly with mangoes and strawberries. Dollop with equal amounts of yogurt, then top with remaining halves of shortcakes. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
