Raspberry Shortcake

Directions

1. 1
   In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
2. 2
   Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest.
3. 3
   Mix in the whipped cream until the mixture is moistened and just forms a ball.
4. 4
   Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
5. 5
   Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide.
6. 6
   Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits.
7. 7
   Arrange on a sheet pan and bake until golden brown, about 20 minutes.
8. 8
   Let cool on a wire rack.
9. 9
   When ready to serve, split the biscuits in half horizontally.
10. 10
    Place the bottoms on serving plates.
11. 11
    On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar.
12. 12
    Place the top halves of the biscuits on top.
13. 13
    Serve immediately.