Preheat the oven to 425 degrees F. Combine the flour, baking powder, salt and sugar in the food processor. Pulse a few times, then add the butter cubes. Pulse a few more times until the butter is broken into pea-sized chunks.
Whisk one egg, cream and bourbon together, then pulse into the dry mixture, until it just comes together. Dump the dough onto a floured work surface. Quickly press with your hands until it is 1 1/4-1 1/2 inches thick.
Using a 3-inch cookie cutter cut out 8 shortcakes—try your best to get them all in one cut. Dough gets tougher the more you play with it. Lay them on a parchment paper lined baking sheet. Brush them with egg white and sprinkle with almonds and turbinado sugar.
Pop in the oven immediately. The goal is to works fast enough to get them in the oven while the butter is still cold—that’s what creates the light flaky texture. Bake for 12 minutes, then cool for at least 5 minutes before trying to move.
For the Blackberries:
Smash one handful of blackberries to leash the juices. Toss the smashed berries with the whole berries and sugar. Refrigerate until ready to use.
For the Whiskey Cream:
Wipe out the food processor, then add the cream, bourbon and sugar. Puree into the desired consistency in reached. Stir to make sure the loose cream on the bottom is whipped.