Ingredients: |
Ingredients: FOR THE SHORTCACKES
2c all purpose flour
1/4c granulated sugar
1T baking powder
1/2 tsp Kosher salt
Grated zest of 1 lemon, plus 1T lemon juice
Grated zest of 1/2 lime
6T cold, usalted butter, cut into small pieces
3/4c heavy cream, plus more for brushing
1 large egg
Clear sanding sugar for sprinkling
FOR THE FILLING
1/2 large pineapple, peeled, cut into 1/4 inch chunks
7T granulated sugar
1 tsp finely grated orange zest
Grated zest of 1/2 lime
1c cold heavy cream
1/4 tsp ground allspice
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Directions: |
Directions:1. Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, sugar, baking powder, salt, lemon zest and lime zest in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream, egg, and lemon juice in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the flour is moistened and clumps form. Transfer to a medium bowl and knead 3 or 4 times to bring the dough together.
2. Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
3. Preheat oven to 400º. Lightly brush each ball of dough with heavy cream and sprinkle with sanding sugar. Bake until golden and a toothpick inserted into the middle comes out clean, 20 to 25 mins. Let cool 10 mins on the baking sheet, then transfer to a rack to cool completely.
4. Meanwhile, make the filling. Toss the pineapple with 5T sugar. the orange zest and lime zest; cover and refrigerate at least one hour or up to 6 hours.
5, Beat the heavy cream with the remaining 2T sugar ad the allspice in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
6. Split each shortcake and fill with the pineapple and whipped cream. |
This recipe for Pineapple-Citrus Shortcakes is from