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1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
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2. In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined.
2.2 cup all-purpose flour,
0.5 cup granulated sugar,
1 tbsp baking powder,
0.5 tsp fine sea salt
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3. Cut the cold unsalted butter into small cubes, add to the dry ingredients, and rub or cut in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-size bits of butter remaining.
0.8 cup cold unsalted butter
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4. Stir the lemon zest into the bowl, then in a separate small bowl whisk together the cold heavy cream, egg, and vanilla extract until smooth.
2 tbsp lemon zest,
1 cup cold heavy cream,
1 piece large egg,
1 tsp pure vanilla extract
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5. Pour the cream mixture into the flour mixture and gently fold just until the dough comes together, being careful not to overmix.
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6. Turn the dough out onto a lightly floured surface, pat it into a rectangle about 1 inch thick, and cut into 8 squares or circles. Transfer to the prepared baking sheet and brush tops lightly with a little heavy cream, then sprinkle with the extra granulated sugar.
1 cup cold heavy cream,
1 tbsp granulated sugar
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7. Bake the shortcakes for 14 to 18 minutes until risen and golden at the edges, then let them cool on a wire rack until just slightly warm or at room temperature.
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8. In a medium bowl combine the fresh blueberries, lemon zest, fresh lemon juice, and granulated sugar, then gently toss until the berries are evenly coated.
3 cup fresh blueberries,
1 tbsp lemon zest,
2 tbsp fresh lemon juice,
3 tbsp granulated sugar
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9. Let the blueberry mixture stand at room temperature for 15 to 20 minutes, stirring once or twice, until the berries are glossy and have released some juices.
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10. In a medium chilled bowl briefly beat the mascarpone cheese with a hand mixer or whisk until smooth and creamy.
8 oz mascarpone cheese
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11. Add the cold heavy cream, powdered sugar, fresh lemon juice, vanilla extract, and a pinch of fine sea salt to the mascarpone and whip until soft, billowy peaks form that can hold their shape.
1 cup cold heavy cream,
0.2 cup powdered sugar,
1 tbsp fresh lemon juice,
0.5 tsp pure vanilla extract,
1 pinch fine sea salt
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12. When ready to serve, split each shortcake horizontally with a serrated knife and place the bottoms on serving plates.
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13. Spoon some lemon blueberries with their juices over each shortcake base, top with a generous dollop of mascarpone cream, then cap with the shortcake tops.
3 cup fresh blueberries,
8 oz mascarpone cheese
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14. Garnish the tops with the reserved fresh blueberries and a sprinkle of lemon zest, and serve immediately.
0.5 cup fresh blueberries,
1 tsp lemon zest
By james