Orange and Sour-Cream Drop Shortcakes with Assorted Berries

  1. In a bowl with a potato masher mash 2 cups blackberries with 1/3 cup granulated sugar and stir in remaining blackberries.
  2. In 2 more bowls mash separately raspberries and blueberries with remaining granulated sugar in same manner.
  3. Let berries stand at room temperature 4 hours.
  4. Berry mixtures may be made 1 day ahead and chilled, covered.
  5. Bring berries to room temperature before serving.
  6. Preheat oven to 425F.
  7. and lightly butter 2 baking sheets.
  8. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal.
  9. In a small bowl whisk together zest, sour cream, and milk and add to flour mixture.
  10. Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets.
  11. Pat dough to 1/2-inch thickness and bake 12 to 15 minutes, or until pale golden.
  12. Transfer shortcakes to a rack and cool.
  13. Shortcakes may be made 4 hours ahead and kept in airtight containers.
  14. In a large bowl beat cream with confectioners' sugar until it holds soft peaks.
  15. Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap.
  16. Whisk cream lightly before serving.
  17. Split shortcakes horizontally with a fork and serve with berries and whipped cream.

blackberries, sugar, raspberries, blueberries, allpurpose, sugar, baking powder, baking soda, salt, butter, orange zest, sour cream, milk, well, confectioners

Taken from www.epicurious.com/recipes/food/views/orange-and-sour-cream-drop-shortcakes-with-assorted-berries-12254 (may not work)

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