adapted from Better Homes and Gardens
Serves about 8
1 cup whole wheat pastry flour
1/2 cup all purpose flour
2 tbsp sugar
1 1/2 tsp baking powder
pinch of salt
1/3 cup cold butter, cut into cubes
1 egg, slightly beaten
1/3 cup half and half
2 tsp, lemon zest (I forgot this but trust me, you will want to include it.)
1 tsp lemon extract
1 egg white, slightly beaten
raw sugar for sprinkling
Preheat oven to 450 degrees.
In a large bowl whisk together the flour, sugar, baking powder and salt. Cut in the butter until it resembles large crumbs. In a smaller bowl combine the first egg, half and half, lemon zest and lemon extract. Add the egg mixture to the flour mixture and stir just until combined.
Turn dough out onto a well floured board and roll to 1/2 inch thickness. Using a glass or biscuit cutter, cut out approximately 8 shortcakes. Place onto a baking sheet. Brush with egg white and sprinkle with raw sugar. Bake for 8-10 minutes until golden.
Serve with your choice of berries and fresh whipping cream.
Note: I tossed my berries with a little confectioners' sugar and some lemon juice.
