-
1
Preheat oven to 400u00b0F and place a rack in the middle of the oven. Line a cookie sheet with parchment paper or a silicone liner.
-
2
For the shortcakes, in a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Whisk together the egg, cream, vanilla and lemon extracts, and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
-
3
Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches round and about 1 inch thick. With a 3-inch round cookie cutter, cut out rounds and place the scones on the baking sheet. Sprinkle with the remaining 1 teaspoon sugar.
-
4
Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a shortcake comes out clean. Transfer to a wire rack.
-
5
For the raspberry sauce, puree the raspberries with the sugar. Set aside.
-
6
For the whipped cream, in a large mixing bowl, place the whipping cream and sugar and stir to combine. Beat the mixture until stiff peaks form. Place in the refrigerator until needed.
-
7
To serve, place shortcakes on individual plates, drizzle with raspberry sauce, top with whipped cream and berries. Sprinkle with lemon zest. Serve immediately.
