Lemon-Nutmeg Shortcakes with Berries

Name: Lemon-Nutmeg Shortcakes with Berries
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Shortcake; 1 1/3 cups all-purpose flour; 2 tablespoons sugar; 1 1/4 teaspoons baking powder; 1 teaspoon freshly grated lemon zest; 1/4 teaspoon ground nutmeg; 1/3 cup cold Land O Lakes® Butter cut into chunks; 1/3 cup buttermilk *; 1 large Land O Lakes® Egg beaten; 1 tablespoon large grain sugar; Fruit; 1 1/2 cups fresh raspberries; 1 cup fresh blueberries; 2 tablespoons sugar; Topping; 3/4 cup Land O Lakes® Heavy Whipping Cream whipped; 1 tablespoon powdered sugar

Large grain sugar glistens on top of these miniature shortcake squares.

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15 min

Prep Time

30 min

Total Time

servings

Ingredients

Shortcake

1 ¹/₃ cups all-purpose flour

2 tablespoons sugar

1 ¹/₄ teaspoons baking powder

1 teaspoon freshly grated lemon zest

¹/₄ teaspoon ground nutmeg

¹/₃ cup cold Land O Lakes® Butter, cut into chunks

¹/₃ cup buttermilk

1 large Land O Lakes® Egg, beaten

1 tablespoon large grain sugar

Fruit

1 ¹/₂ cups fresh raspberries

1 cup fresh blueberries

2 tablespoons sugar

Topping

³/₄ cup Land O Lakes® Heavy Whipping Cream, whipped

1 tablespoon powdered sugar

*Substitute 1 teaspoon lemon juice or vinegar and enough milk to equal 1/3 cup. Let stand 5 minutes.

How to make

STEP 1

Heat oven to 375°F.
STEP 2

Combine flour, 2 tablespoons sugar, baking powder, lemon zest and nutmeg in bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and egg just until moistened.
STEP 3

Knead on lightly floured surface 4 or 5 times until dough forms a ball. Roll out dough to 6 x 4 1/2-inch rectangle; sprinkle with 1 tablespoon large grain sugar.
STEP 4

Cut dough into 12 (1 1/2-inch) squares with sharp knife. Place 1 inch apart onto ungreased baking sheet. Bake 11-13 minutes or until golden brown.
STEP 5

Combine raspberries, blueberries and 2 tablespoons sugar in bowl.
STEP 6

Beat whipping cream in deep bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form.
STEP 7

Place 3 warm shortcake squares in each individual dessert dish; top with fruit and whipped cream.

580 Calories

34 Fat (g)

155 Cholesterol (mg)

380 Sodium (mg)

63 Carbohydrates (g)

6 Dietary Fiber

9 Protein (g)

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