Biscuits & Scones
Clabber Girl Baking Powder
berries such as blueberries, raspberries, boysenberries, huckleberries, etcup
cold and cut into bits
made from whole milk
Instant Lemon Curd
- 1/2 c. sugar
- 1 1/2 c. half and half or whole milk
- 1/2 c. lemon juice
- 1 1/2 tbsp. Clabber Girl Cornstarch
- 2 tbsp. butter cold and cut into bits
- 1/2-1 tbsp. lemon zest to taste
- fresh berries
Set a rack in the middle of the oven and preheat to 425 degrees F.
In a medium bowl, whisk together the flour, 3 tablespoons of the sugar, Clabber Girl Baking Powder and salt. Cut the butter in using a pastry blender or your hands until the mixture resembles coarse crumbs. Do not over mix; there should still be small chunks of butter visible. Make a well in the center and add the yogurt or sour cream. Stir with a wooden spoon just enough to make a soft dough.
Gently knead the dough on a lightly floured surface for about 20 seconds. Pat the dough down into a circular shape about 3/4 inch thick. Cut with a knife into 6 or 8 triangular pie-style wedges. Carefully lift each scone onto the baking sheet and place about 1 inch apart. Sprinkle with the reserved tablespoon of sugar and bake for 12 to 15 minutes, until golden brown.
Cool slightly and split the shortcakes in half horizontally. To serve: Place each shortcake bottom on a dessert plate. Drop several tablespoons of the lemon curd over the shortcake and divide the berries evenly over the lemon curd. Place the shortcake tops over, lobbed to the side a bit. If you like, drizzle the plates with any remaining lemon curd and berries just like your favorite pastry chef. Makes 6-8 servings.
Recipe by Mani Niall