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Ingredients

Shortcake:
Topping:

Directions

Prepare shortcake:
  • Heat oven to 425 degrees F. Sift together flour, sugar, baking powder, baking soda, cinnamon and salt into large bowl. With a pastry blender or 2 knives held like scissors, cut in butter until mixture resembles coarse meal.

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  • Stir together buttermilk, egg, blueberries and lemon rind in second bowl.

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  • Gently fold buttermilk mixture into flour mixture just until evenly moistened. Very lightly and carefully knead dough 7 or 8 times, being careful not to crush the blueberries and adding a little flour as needed to prevent too much sticking.

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  • Shape dough into 3/4-inch-thick disk on ungreased baking sheet. With knife, divide into 8 equal wedges, without cutting all the way through.

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  • Bake in 425 degree F oven for 15 to 20 minutes or until lightly golden.

Meanwhile, prepare topping:
  • Toss together blueberries, strawberries, kiwi and sugar in a large bowl.

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  • To serve, separate wedges. Slice each wedge in half horizontally. Fill with berry mixture. Garnish with whipped cream. Makes 8 servings.

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