How to make a blueberry shortcake

Alexandra Rowley



2cup(s) unbleached all-purpose flour.
1/4 sugar cup(s) .
1teaspoon(s) sugar, for sprinkling.
1tablespoon(s) baking powder.
1/4 teaspoon(s) salt.
Grated zest of 1 lemon.
4 tablespoon(s) (1/2 stick) cold, salted butter, cut into 1/2-inch cubes.
1cup(s) heavy cream.
2teaspoon(s) heavy cream, for brushing.
1 cup(s) fresh blueberries.

How to make iT:

Position an oven rack in the center of the oven and preheat the oven to 400 deg F. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, the 1/4 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-size pieces of butter. Add the 1 cup of heavy cream and stir just until the dry ingredients are moistened and combined. Do not overmix.(cheesecake).
On a lightly floured work surface, roll out the dough into a 1-inch-thick rectangle. Spread the blueberries evenly on top of the 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.(cheesecake).
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 of cream and sprinkle with the remaining 1 teaspoon of sugar.(cheesecake).
Bake until the shortcakes are golden brown and feel somewhat firm when the tops are pressed with a fingertip, 25 - 30 min. Serve warm, or let cool to temperateur of the room. 

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