This is what I do when I am stressed- I bake. I bake a lot. It relaxes me and keeps my mind off all the things which tend to stress me out since I must concentrate on the task at hand, everything must be perfectly measured and precise. I get to totally control the result- which of course gives me a great deal of satisfaction, I express a little creativity and I get a yummy sugar fix along the way- what more could I want? (actually, a great deal but I wont bore you with that today).
So enough about that- let's move on to the lemon-blueberry shortcakes. I adjusted my biscuit dough a bit by adding a little sugar to it, but they are as flaky as ever. The blueberry compote was quickly put together with a little lemon juice and sugar. I used a pint of blueberries, cooked 1/2 of them in the sauce then added the rest after the removing it from the heat. I added the berries in two additions in order to have more texture, while I wanted a sauce, I also wanted the flavor and texture of fresh berries. I always cut my biscuits with a small cutter, but you may make these as large as you wold like. I think it's hard to tell in the photo, but they are only 2" in a diameter, quite a bit smaller than usual- this of course is to justify eating more than one!
2 -1/4 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar, plus extra for sprinkling tops
1/4 lb. butter (1 stick) cold and cut into 1/4" pieces
1- 1/4 cups buttermilk
1 pint fresh blueberries/ divided
1/2 cup sugar
2 tablespoon lemon juice
2 teaspoons lemon zest
1 cup heavy whipping cream (very cold)
3 tablespoons sugar
1/2 teaspoon vanilla extract
Preheat oven to 450 F
1. In a small non-reactive pot, combine 1/2 pint blueberries, 1/2 cup sugar, lemon zest and juice. Cook over medium heat stirring, just until sugar is completely melted. Do not overcook. Remove from heat and add remaining berries mix and set aside.
1. In a large bowl, mix flour, sugar, baking powder and salt. Add butter and mix in with a pastry blender until the butter resembles the size of small peas. Refrigerate for 15 minutes.
2. Add buttermilk to flour mixture and mix with a fork until just combined. Scoop dough out of bowl and lay on a floured surface. (it will be quite sticky)
3. With floured hands pat dough into a 1" thick rectangle. Sprinkle a little flour over the dough and fold over from short end three times. Repeat this process three times. Cut out biscuits with a floured cutter and place on a greased baking sheet. Sprinkle shortcakes generously with sugar and bake for 12-15 minutes or until golden brown.
1. In a large bowl, whisk cream, sugar and vanilla together until soft peaks form.
Assemble shortcakes by splitting in half, spooning blueberry compote and topping with whipped cream. Garnish with additional lemon zest curls if desired.