Light And Fluffy Shortcakes

• 1-1/4 cup Half-and-half
• 1/2 Lemon, Juiced
• 1 Egg
• 4 cups Flour, All Purpose
• 1/2 cups Sugar, White
• 2 Tablespoons Baking Powder
• 1/4 teaspoons Salt
• 1 whole Lemon, Zested
• 1 stick Butter, Chilled
• Optional For Serving: Strawberries And Freshly Whipped Cream

1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.
2. In a medium-sized bowl or measuring pitcher, pour in half-and-half and add lemon juice and egg. Whisk together to incorporate egg and set aside.
3. In a large mixing bowl, combine flour, sugar, baking powder, salt, and lemon zest; stir together with fork. Cut butter into small cubes and add to flour mixture. Using your hands or a pastry blender, work butter in until it's the size of small peas. Pour half-and-half mixture into flour and stir with fork just until combined.
4. Spoon dough, about 1/2 cup at a time, onto the prepared baking sheet. Bake for 12-15 minutes, until golden brown and cooked through.
5. Serve with strawberries and freshly whipped cream ... or just skip the berries and slather them with whipped cream! Not that I would do that ...

lemon, egg, flour, sugar, baking powder, ubc, lemon, butter, freshly whipped cream

Taken from tastykitchen.com/recipes/desserts/light-and-fluffy-shortcakes/ (may not work)