Winterberry Shortcake

Preheat oven to 400ºF.

Mix flour, sugar, salt and nutmeg in a bowl. Grate frozen butter into flour mixture, stir and mix with hands until combined (or use a food processor). Add milk and 1 tablespoon of whisked egg, pulse or stir until everything just starts to come together.

Turn onto a floured surface, roll out into a large rectangle-ish shape, about 1/8″ thick. Fold the dough in half, then in half again. (This will yield a grand biscuits-like consistency). You should have a long rectangle-ish piece about 1″ thick. Cut biscuits with floured cookie cutters or a juice glass and arrange on a parchment-lined pan. Brush with remaining egg and top with coarse sugar.

Bake 10-12 minutes, or until golden brown on top and bottom. Set aside to cool.

Strain thawed berries; add their juice into a small saucepan. Set berries aside.

Add jam to saucepan. Cook juice and jam over medium heat until simmering, turn to low, stirring constantly for another 5 minutes until it reaches jam-like consistency. Remove from heat, add thawed berries. Chill until ready to use.

Split the biscuits open, top with berries and whipped cream.