Raspberry Shortcake
2 cups raspberries, cut into chunks
2 tablespoons sugar
1 1/2 cups flour
3/4 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon fresh grated lemon zest
1 cup heavy cream, whipped
1 cup sour cream
1/4 cup light brown sugar, packed
In a bowl, toss the raspberries with 1 tablespoon of the sugar and
refrigerate until ready to serve. Preheat the oven to 400�F. In a
mixer fitted with a paddle attachment, mix the flour, salt, the
remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix
in the whipped cream until the mixture is moistened and just forms a
ball. Turn out onto a lightly floured work surface and knead briefly
just to bring the dough together.
Form the dough into a log then use a rolling pin to roll it out into
a long rectangle about 1-inch thick and 3 inches wide. Making
diagonal strokes with a sharp knife, cut into 4 or 6 large
triangular biscuits. Arrange on a sheet pan and bake until golden
brown, about 20 minutes. Let cool on a wire rack.
When ready to serve, split the biscuits in half horizontally. Place
the bottoms on serving plates. On each, place a spoonful of
raspberries with the syrup that has collected in the bowl, a dollop
of sour cream, and a sprinkling of brown sugar. Place the top halves
of the biscuits on top. Serve immediately.
Yield: 4 to 6 servings |