Lemony Winter Shortcakes with Whipped Cream + Jam


Lemony Winter Shortcakes
adapted from Bon Appétit 
Scant 1 and a half cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg, well beaten
1 stick unsalted butter, chilled and cut into 1/2'' cubes
3/4 buttermilk
2 teaspoons lemon zest
2 tablespoons sugar, or raw sugar for sprinkling
Raspberry or Strawberry Jam

Preheat oven to 425°.  Combine first six dry ingredients with chilled butter in a food processor and pulse until mixture is a coarse meal.  Pour into a mixing bowl and set aside.  Add in buttermilk and lemon zest, stirring until just combined.  Transfer to a lightly floured surface and form into a ball.  Knead the dough about 4 to 5 times, dusting with flour as needed.  Roll out a 7" square that's about 3/4" in thickness.  Cut the dough in half, and each half crosswise into 4 rectangles.  Transfer the 8 pieces of dough to a parchment lined baking sheet.  Brush each biscuit with the beaten egg, sprinkling with sugar to finish.  Bake for 13-15 minutes until golden brown.  Once cooled, split the biscuits in half and fill with whipped cream and jam.     

Homemade Whipped Cream
1/2 pint heavy cream
2 teaspoons vanilla extract
2 teaspoons confectioners sugar

Beat the cream and vanilla with an electric mixer or whisk until loose peaks form.  Add in confectioners sugar and continue beating until combined and the cream holds a soft peak when stirred.  Keep refrigerated until ready to use.