Brown Sugar Shortcakes With Berries and Lemon Curd

To make the shortcakes: Preheat oven to 450 degrees. Lightly spoon the flour into dry measuring cups and level with a knife. Combine the flour, brown sugar, almonds, baking powder, salt and baking soda in a bowl, and cut in the butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add the buttermilk and stir just until moist. Turn dough out onto a lightly floured surface and knead lightly 5 or 6 times. Roll dough to 1/2-inch thickness and cut with a 2 1/2-inch biscuit cutter into 8 shortcakes. Place the shortcakes on a baking sheet coated with cooking spray and sprinkle with turbinado or granulated sugar. Bake at 450 degrees for 10 minutes or until golden. Remove shortcakes from baking sheet
cool on a wire rack. Note: Place the remaining shortcakes in an airtight container and freeze for up to 2 weeks. Thaw at room temperature. To make the topping: Combine the strawberries, blackberries and blueberries in a bowl. Split the shortcakes in half horizontally using a serrated knife, and place each half on a dessert plate. Spoon 1/2 cup berry mixture over each shortcake half, and spoon 3 tablespoons Lemon Curd over berries. Per serving: 305 calories, 5 grams protein, 10 grams fat (percent calories from fat, 30), 51 grams carbohydrates, 83 milligrams cholesterol, 257 milligrams sodium, 3 grams fiber.