- 2 cups all-purpose flour
- 1 tablespoon plus 2 teaspoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher or coarse sea salt
- 6 tablespoons cold butter, cut into small cubes
- ¾ cup buttermilk 1 tablespoon melted butter
Ingredients for toppings:
- 4 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon freshly grated lemon zest
- 2 cups fresh or frozen wild blueberries
- ½ cup heavy whipping cream
- Preheat the oven to 450°F.
- Put the flour, 1 tablespoon sugar, baking powder, baking soda and salt in a large mixing bowl and whisk together.
- Using a large fork or pastry blender, drop the butter into the flour and blend until the butter is in pea-sized pieces. Pour the buttermilk over the flour and stir until most of the flour is incorporated. Gather the dough into a ball and dump onto a floured work surface, turning it to lightly coat with flour. Pat or lightly roll out the dough so that it’s about ½-inch thick. Cut out circles with a 2-inch round biscuit cutter or the rim of a glass – you should get about 12. Transfer the circles to a parchment lined baking sheet; brush the tops with the melted butter and sprinkle with the remaining 2 teaspoons sugar.
- Bake 10 minutes, or until the shortcakes are golden brown on top.
- While the shortcakes are baking, combine 3 tablespoons sugar, lemon juice and zest in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Add the blueberries and cook for a few minutes, just until the berries release some juice but still hold their shape.
- Whip the cream with the remaining 1 tablespoon sugar.
- For each serving, put a shortcake on a plate with some berries and cream and top with a second shortcake.
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