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sugar, the baking powder, and salt to combine. Scatter the butter
pieces over and process until the mixture resembles coarse meal,
about fifteen 1-second pulses. Transfer to a medium bowl.
Mix the beaten egg with the half-and-half (or whole milk) and almond
extract in a measuring cup. Pour the egg mixture into the bowl with
the flour mixture. Combine with a rubber spatula until large clumps
form. Turn the mixture onto a floured work surface and lightly knead
until it comes together.
Use your fingertips to pat the dough into a 9 x 6-inch rectangle
about ¾-inch thick, being careful not to overwork the dough. Flour a
2 ¾-inch biscuit cutter and cut out 6 dough rounds. Place the rounds
1 inch apart on a small baking sheet, brush the tops with the beaten
egg white, and sprinkle with the remaining 2 Tbsp. sugar. (Dough
rounds can be covered and refrigerated for up to 2 hours before
baking.)
Bake until the shortcakes are golden brown, 12-14 minutes. Place the
baking sheet on a wire rack and cool the cakes until warm, about 10
minutes.
To assemble:
When the shortcakes have cooled slightly, split them in half. (Just
look for the natural crack around the circumference of each cake,
and go with that!) Then place each cake bottom on an individual
serving plate, and spoon a portion of the fruit and then a dollop of
whipped cream over each cake bottom. Cap with the cake top and
serve immediately.