Lemon and Poppy Seed Shortcake
|
1 c.
flour 3 T. plus
2 tsp. sugar 2 T.
poppy seeds 1 tsp.
baking powder ¼ tsp.
baking soda Dash salt Grated
rind of one lemon 2 T.
butter 6 to 8 T.
half-and-half 2 c.
whole blueberries or strawberries 1 T.
lemon juice French
vanilla flavored whipped topping |
In bowl,
combine flour, 2 T. sugar, poppy seeds, baking powder, baking soda and
salt. Stir well. Stir in lemon rind. Cut butter into flour mixture until butter
is in small pieces. Stir in milk by
the tablespoon to make firm dough that can be gathered into a ball. Knead 8 times. Divide
dough in half. Shape each half into
disk 3 inches in diameter and 1 inch high.
Place shortcakes on lightly greased baking sheet. Bake at 400 degrees until golden, 20 to 25 mins. Remove from
the oven, cool on
wire racks. Stir
together blueberries, lemon juice and remaining 1 T. sugar. Split
shortcake in half to create 2 layers. Cover
bottom layers with ½ c. berries, each.
Spoon on whipped topping. Top
with other layer, rest of berries and cream.
Serve immediately. |
