Citrus Raspberry Shortcakes Recipe
- 3 cups fresh raspberries
- 3 tablespoons sugar
- 2 cups all-purpose flour
- 1/4 cup plus 1 tablespoon sugar, divided
- 3 teaspoons baking powder
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1/2 cup plus 1 tablespoon butter, melted, divided
- 1/4 cup finely chopped pecans
- Whipped cream, optional
- 1. In a small bowl, combine raspberries and sugar; cover and refrigerate until serving.
- 2. In a large bowl, combine the flour, 1/4 cup sugar, baking powder, lemon peel, orange peel and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in pecans.
- 3. Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Remove to wire racks to cool.
- 4. Cut biscuits in half horizontally. Spoon berries onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately. Yield: 8 servings.
1 each: 426 calories, 27g fat (15g saturated fat), 75mg cholesterol, 400mg sodium, 43g carbohydrate (15g sugars, 4g fiber), 5g protein.
Reviews for Citrus Raspberry Shortcakes
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.