Categories: Desserts
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp. baking powder
- 1/2 tsp kosher salt
- Grated zest of 1 lemon, plus 1 tbsp. lemon juice
- Grated zest of 1/2 lime
- 6 tbsp. cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream, plus more for brushing
- 1 large egg
- Clear sanding sugar, for sprinkling
- 1/2 large pineapple, peeled and cut into 1/4-inch thick chunks
- 7 tbsp. granulated sugar
- 1 tsp finely grated orange zest
- Grated zest of 1/2 lime
- 1 cup cold heavy cream
- 1/4 tsp ground allspice
Directions
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Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, granulated sugar, baking powder, salt, lemon zest and lime zest in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream, egg and lemon juice in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the flour is moistened and clumps form. Transfer to a medium bowl and knead 3 or 4 times to bring the dough together.
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Scoop 6 balls of dough onto the prepared baking sheet using a large ice cream scoop, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
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Preheat the oven to 400. Lightly brush each ball of dough with heavy cream and sprinkle with sanding sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
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Meanwhile, make the filling: Toss the pineapple with 5 tbsp. granulated sugar, the orange zest and lime zest; cover and refrigerate at least 1 hour or up to 6 hours.
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Beat the heavy cream with the remaining 2 tbsp. granulated sugar and the allspice in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
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Split each shortcake and fill with the pineapple and whipped cream.