Citrus Raspberry Shortcakes

Name: Citrus Raspberry Shortcakes
Ingredients: 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 zest; 1 teaspoon grated orange zest; 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

12 ingredients

5 steps

Ingredients

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 zest
1 teaspoon grated orange zest
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

Directions

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 zest, orange zest 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
4

. 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.
5

Cut biscuits in half horizontally. Spoon berries onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately.