1

Preheat oven to 425°F. Line baking sheet with parchment paper.

2

To make shortcakes, cut 1/2 cup raspberries in half. Whisk flour, baking powder, 1 tablespoon sugar, and the salt together in large mixing bowl. Add butter and work it into flour mixture with your fingertips or pastry cutter just until it forms coarse crumbs. Add halved raspberries and gently toss.

3

Beat egg in medium bowl, then stir in buttermilk; pour over flour mixture. Stir dough gently just until blended, being careful not to crush raspberries. On lightly floured surface, knead a few times until mixture forms soft dough. Pat dough into disk about 7 inches in diameter and about 3/4-inch thick.

4

Cut out 10 rounds using 2-inch round cookie cutter. Gently gather scraps and pat out again to 3/4-inch thickness. Cut out 4 more shortcakes. Place shortcakes 2 inches apart on prepared baking sheet. Sprinkle tops of shortcakes with 1 teaspoon sugar. Bake until tops are golden, 13–14 minutes. Transfer shortcakes to wire rack to cool.

5

For filling, roughly crush remaining raspberries with side of spoon in medium bowl, keeping a few chunky pieces of fruit. Stir in 2 teaspoons sugar. Stir yogurt, crème fraîche, remaining 2 teaspoons sugar, and the vanilla together in another bowl. Split shortcakes using serrated knife. Spoon berries and a little juice onto bottom half of each shortcake, top with spoonful of cream mixture, and cover with shortcake tops. Sprinkle with confectioners' sugar.

6

Serving size: 1 filled shortcake