snack saturday

Blueberry Shortcake

Ingredients
2 cups all-purpose flour
2 tbsp granulated sugar
3 tsp baking powder
1/2 tsp salt
zest from 1 lemon
1/2 cup cold unsalted butter, cut into cubes
3/4 cup half-and-half cream, plus 1 tbsp for brushing
2 tsp coarse or granulated sugar for sprinkling
3 125-g containers fresh blueberries
3 tbsp granulated sugar
1 cup whipping cream
1 tbsp granulated sugar
1/4 tsp cinnamon

Position oven rack so biscuits will sit in centre of oven. Preheat oven to 425F. Line a baking sheet with parchment paper.

To make biscuits, choose 1 of these methods:
-With Food Processor - Pulse flour, 2 tbsp sugar, baking powder, salt and zest in processor bowl until mixed. Add butter. Pulse until coarse crumbs form. Add 3/4 cup half-and-half cream, pulsing just until dough comes together. Dough will be moist and soft. Do not add more flour, as it may toughen biscuits.
-By Hand - Stir flour with 2 tbsp sugar, baking powder, salt and zest in a large bowl until blended. Using your fingers or a pastry blender , mix in butter until mixture forms coarse crumbs. Using a fork, gradually stir in 3/4 cup half-and-half cream, just until dough can be gathered into a ball. Dough will be moist and soft. Do not add more flour, as it may toughen biscuits.

Turn dough onto a lightly floured counter. Divide into 6. Gently pat each into a circle about 3/4 in. thick. Place biscuits on baking sheet at least 1 in. apart. Brush with 1 tbsp cream. Sprinkle with coarse sugar.
Bake until lightly golden, 12 to 14 min. Cool on a rack.

Place half of berries in a large bowl. Using a potato masher, lightly mash. Stir in remaining berries and 3 tbsp sugar. Let stand 30 min.
Pour whipping cream into large bowl. Add 1 tbsp sugar and cinnamon. Using electric mixer, beat until stiff peaks form when beaters are lifted.
Assemble by cutting biscuits in half horizontally and layering with berries and cream.