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.
- 2 Cups 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 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 Cup heavy cream, plus 2 teaspoons for brushing
- 1 Cup fresh blueberries
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.
In a large bowl, whisk together the flour, the ¼ 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.
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.
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.
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.