Lemon-Berry Shortcakes
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cup
Sugar2 tbsps
Lemon Peel (grated)5 tbsps
Lemon Juice (divided)4.5 cups
Blueberry (fresh)2.333333 cups
Whipping Cream (chilled, divided)2 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Salt1 tsp
Ground NutmegDirections:
1
Position rack in top third of oven; preheat to 400°F
2
Mix sugar and peel in small bowl
3
Melt jam in large skillet with 2 tablespoons water
4
Mix in 3 tablespoons lemon sugar, 2 tablespoons lemon juice, then berries
5
Set aside
6
Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip
7
Cover; chill
8
Mix flour, baking powder, salt, nutmeg, and 1/3 cup lemon sugar in large bowl
9
Quickly mix in remaining 1 1/3 cups cream and 2 tablespoons lemon juice until dough just comes together
10
Drop dough by rounded 1/3 cupfuls in 6 mounds on ungreased baking sheet
11
Sprinkle dough with remaining lemon sugar
12
Bake biscuits until golden, about 23 minutes
13
Cool slightly on rack
14
Split biscuits; fill with berries and cream
15
Position rack in top third of oven; preheat to 400°F
16
Mix sugar and peel in small bowl
17
Melt jam in large skillet with 2 tablespoons water
18
Mix in 3 tablespoons lemon sugar, 2 tablespoons lemon juice, then berries
19
Set aside
20
Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip
21
Cover; chill
22
Mix flour, baking powder, salt, nutmeg, and 1/3 cup lemon sugar in large bowl
23
Quickly mix in remaining 1 1/3 cups cream and 2 tablespoons lemon juice until dough just comes together
24
Drop dough by rounded 1/3 cupfuls in 6 mounds on ungreased baking sheet
25
Sprinkle dough with remaining lemon sugar
26
Bake biscuits until golden, about 23 minutes
27
Cool slightly on rack
28
Split biscuits; fill with berries and cream