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Blueberry Shortcakes


adapted from White Lily


  • 2 cups self-rising flour (I used White Lily)
  • 1/4 cup granulated sugar
  • 1/2 cup butter (1 stick)
  • 1/3 cup half-and-half, plus 2 teaspoons to brush tops
  • 1 large egg

For the blueberries:

  • 2 cups fresh blueberries
  • 1 to 2 tbsp honey (I used raw honey)
  • 1 heaping tsp lemon zest
  • 1 tsp raw sugar (optional)
  • pinch of cinnamon


  1. Preheat oven to 450°F.
  2. Combine flour and 1/4 cup granulated sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture is the size of peas. Tip: I used a box grater to incorporate the butter, it’s quicker and easier. Run the butter along the largest side of the grater just as you would cheese.
  3. Whisk 1/3 cup half-and-half with egg. Add to flour mixture, stirring with fork just until dry ingredients are moistened.
  4. Turn dough onto lightly floured surface. Form into a ball; knead gently 2 to 3 times.
  5. Roll dough to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter, leaving as little dough as possible between cuts. Gather remaining dough and re-roll one time. Cut as described above. Discard scraps. Place 1/2-inch apart on baking sheet. Brush tops lightly with 2 teaspoons half-and-half.
  6. Bake 12 to 15 minutes or until golden brown.

For the blueberries:

  1. Mix the honey, lemon zest, sugar and cinnamon together in a small bowl. If you’re using raw honey and its really stiff and hard to stir, zap it in the microwave for about 5 seconds or so to melt it down a bit. You don’t want it extremely runny, just easy to stir. Once combined, drizzle the honey mixture over your blueberries and GENTLY toss so that every berry is coated. Pour the honey and blueberry mixture over your warm shortcakes and enjoy!
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