DIRECTIONS:

Preheat oven 400 ° F

• In the bowl of a food processor combine 2 cups flour, 3 Tbsp. sugar, baking powder and soda and salt. Process 30 seconds to blend and aerate. Add butter (and desired ingredients) and process until flour resembles a coarse meal.
• Mix together 1 cup yogurt and the egg and add to flour mixture pulsing until dough forms DO NOT OVER MIX.
• Turn sticky dough onto a well-floured board and knead lightly. Pat dough into a square and roll out dough to 1/2 inch thickness. Fold dough in half and re-roll lightly to 1 inch. Cut dough with well-floured biscuit cutter. Place short cakes on an ungreased cookie sheet. Bake short cakes for 10-12 minutes or until golden.
• Combine remaining yogurt and sugar together. Split cooled short cakes and fill with 1 Tbsp. yogurt and 3 Tbsp. berries. Top with remaining half and remaining yogurt and berries.