Nutritive Information
- Calories 554
- Protein 7 g
- Carbohydrates 58 g
- Fat 34 g
- Fibre 3 g
- Sodium 374 mg
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- zest from 1 lemon
- 1/2 cup cold unsalted butter, cut into cubes
- 3/4 cup 10% cream, plus 1 tbsp for brushing
- 2 tsp coarse or granulated sugar, for sprinkling
- 3 125-g containers fresh blueberries
- 3 tbsp granulated sugar
- 1 cup 35% cream
- 1 tbsp granulated sugar
- 1/4 tsp cinnamon
Instructions
- Position oven rack so biscuits will sit in centre of oven. Preheat oven to 425F. Line a baking sheet with parchment paper. To make biscuits, choose 1 of these methods:
- With Food Processor – Pulse flour, 2 tbsp sugar, baking powder, salt and zest in processor bowl until mixed. Add butter. Pulse until coarse crumbs form. Add 3/4 cup half-and-half cream, pulsing just until dough comes together. Dough will be moist and soft. Do not add more flour, as it may toughen biscuits.
- By Hand – Stir flour with 2 tbsp sugar, baking powder, salt and zest in a large bowl until blended. Using your fingers or a pastry blender , mix in butter until mixture forms coarse crumbs. Using a fork, gradually stir in 3/4 cup half-and-half cream, just until dough can be gathered into a ball. Dough will be moist and soft. Do not add more flour, as it may toughen biscuits.
- Turn dough onto a lightly floured counter. Divide into 6. Gently pat each into a circle about 3/4 in. thick. Place biscuits on baking sheet at least 1 in. apart. Brush with 1 tbsp cream. Sprinkle with coarse sugar.
- Bake until lightly golden, 12 to 14 min. Cool on a rack.
- Place half of berries in a large bowl. Using a potato masher, lightly mash. Stir in remaining berries and 3 tbsp sugar. Let stand 30 min.
- Pour whipping cream into large bowl. Add 1 tbsp sugar and cinnamon. Using electric mixer, beat until stiff peaks form when beaters are lifted.
- Assemble by cutting biscuits in half horizontally and layering with berries and cream.
