CITRUS RASPBERRY SHORTCAKES

Citrus Raspberry Shortcakes image

Our Test Kitchenlightly flavored these tender biscuits with orange and almond. They're the perfect base for a spoonful of fresh raspberries and whipped cream.

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

3 cups fresh raspberries
3 tablespoons sugar
BISCUITS:
2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
3 teaspoons baking powder
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 1 tablespoon butter, melted, divided
1/4 cup finely chopped pecans
Whipped cream, optional

Steps:

In a small bowl, combine raspberries and sugar; cover and refrigerate until serving., In a large bowl, combine the flour, 1/4 cup sugar, baking powder, lemon zest, orange zest and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in pecans., 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. , Cut biscuits in half horizontally. Spoon berries onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately.

Nutrition Facts : Calories 426 calories, Fat 27g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 400mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 4g fiber), Protein 5g protein.