Makes 10 to 11 shortcakes
- 2 cups unbleached all-purpose flour
- 1/4 cup sugar, plus 1 tsp. for sprinkling
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- Grated zest of 1 lemon
- 4 Tbsp. (1/2 stick) cold, salted butter, cut into 1/2-inch cubes
- 1 cup heavy cream, plus 2 tsp. for brushing
- 1 cup fresh blueberries
Position an oven rack in the center of the oven and preheat the oven to 400°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.
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.
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.
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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