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Blueberry Shortcakes

MAKES 6 SHORTCAKES
Print Recipe
Ingredients Method

Ingredients
  

  • 2 cups self-rising flour
  • 6 tablespoons granulated sugar divided
  • 6 tablespoons cold unsalted butter grated
  • ½ cup plus
  • 1 tablespoon whole buttermilk divided
  • 1 large egg beaten
  • 1 tablespoon turbinado sugar
  • ½ cup heavy whipping cream
  • ¼ cup crème fraîche
  • 1½ cups fresh blueberries
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ⅛ teaspoon kosher salt
  • Garnish: lemon zest

Method
 

  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour and 2 tablespoons granulated sugar. Add grated butter, stirring to combine. Add ½ cup buttermilk and gently stir to combine.
  3. Turn dough onto a lightly floured surface; gently knead dough until it comes together, 5 or 6 times. Roll dough to ½-inch thickness. Using a 3-inch round fluted cutter dipped in flour, cut dough without twisting cutter, into 6 rounds, rerolling scraps once. Place shortcakes 2 inches apart on prepared baking sheet.
  4. In a small bowl, whisk together remaining 1 tablespoon buttermilk and egg. Brush on tops of shortcakes. Sprinkle with turbinado sugar.
  5. Bake until golden brown, 12 to 14 minutes. Let cool.
  6. In a small bowl, whisk together cream and 2 tablespoons granulated sugar. Whisk, vigorously, until soft peaks form. Fold in crème fraîche.
  7. In another small bowl, stir together blueberries, remaining 2 tablespoons granulated sugar, lemon zest and juice, and salt.
  8. Split shortcakes. Spoon whipped cream and blueberry mixture onto shortcakes. Garnish with lemon zest, if desired.