Dessert: Star-Shaped Blueberry Shortcakes

Recipe by Kathleen King Baker Kathleen King, founder and owner of Tate's Bake Shop in Southhampton, NY, turns these shortcake-scone hybrids into festive stars, but you can make them any shape you'd like: round, square or even half-moon.

This recipe includes superfoods such as:

Lemon

Health benefits of Star-Shaped Blueberry Shortcakes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 c. unbleached all-purpose flour
1/4 c. sugar
1 tsp. sugar
1 tbsp. baking powder
1/4 tsp. salt
Grated zest of 1 lemon
4 tbsp. cold, salted butter
1 c. heavy cream
2 tsp. heavy cream
1 c. fresh blueberries

Instructions

Position an oven rack in the center of the oven and preheat the oven to 400 degrees 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. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

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