Lime Poppy Seed Shortcakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Tropical flavors are right at home in this fresh-flavored shortcake from our Test Kitchen. It makes an elegant statement at brunch or as the finale to a summer meal. Ingredients:
3 cups fresh blueberries |
1 cup chopped peeled mango |
2 tablespoons brown sugar |
biscuits: |
2 cups king arthur unbleached all-purpose flour |
1/4 cup plus 1 tablespoon sugar, divided |
4 teaspoons poppy seeds |
3 teaspoons baking powder |
1-1/2 teaspoons grated lime peel |
1/2 teaspoon salt |
1 cup heavy whipping cream |
1/2 cup plus 1 tablespoon butter, melted, divided |
topping: |
1 cup (8 ounces) sour cream |
1/4 cup packed brown sugar |
Directions:
1. In a large bowl, combine the blueberries, mango and brown sugar; cover and refrigerate until serving.
2. In another large bowl, combine the flour, 1/4 cup sugar, poppy seeds, baking powder, lime peel and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms.
3. Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Remove to wire racks to cool. In a small bowl, combine the topping ingredients.
4. To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with about 1/3 cup fruit mixture and 2 tablespoons topping. Replace shortcake tops. Yield: 8 servings.
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