Recipes Desserts

Star-Shaped Blueberry Shortcakes

Star-Shaped Blueberry Shortcakes
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This shortcake can be made as a scone — round and served warm with butter — but I decided to do it in a star shape because it is more fun as a Fourth of July dessert, served with fresh raspberries and whipped cream.  These are delicious and very festive. Click to see 7 Summer Shortcake Recipes
Servings
10
servings
Ingredients
  • 2 cup unbleached all-purpose flour
  • 1/4 cup sugar, plus 1 teaspoon for sprinkling
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • grated zest of 1 lemon
  • 4 tablespoon cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup heavy cream, plus 2 teaspoons for brushing
  • 1 cup fresh blueberries
Directions
  1. Position an oven rack in the center of the oven and preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the flour, the ΒΌ cup sugar, baking powder, salt, and lemon zest. Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea-sized pieces of butter. Add the 1 cup of heavy cream and stir just until the dry ingredients are moistened and combined. Do not overmix.
  3. On a lightly floured work surface, roll out the dough into a 1-inch-thick rectangle. Spread the blueberries evenly on top of dough. Gently work the dough into a ball, being careful not to crush the berries, and roll the dough out again into a 1-inch-thick rectangle.
  4. Using a 3-inch star cookie or biscuit cutter dipped in flour, cut out the shortcakes, cutting them as close together as possible to avoid excess scraps. Arrange the shortcakes about 3 inches apart on the prepared baking sheet. Gently press the scraps together, roll out again, and cut more stars. Using a pastry brush, lightly brush the tops of the shortcakes with the remaining 2 teaspoons cream and sprinkle with the remaining 1 teaspoon sugar.
  5. Bake until the shortcakes are golden brown and feel somewhat firm when the tops are pressed with a fingertip, 25 to 30 minutes. Serve warm, or let cool to room temperature.
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