Lemon Blueberry Shortcakes

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 1 pint vanilla ice cream, slightly softened
• 3 tablespoons sweetened lemonade drink mix
• 2 cups all-purpose flour
• 6 tablespoons sugar
• 2 teaspoons baking powder
• 2 teaspoons poppy seeds
• 1 1/2 teaspoons grated lemon peel (only the yellow part(no part)
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cut into small pieces
• 1 egg
• 1/2 cup heavy whipping cream
• 1/4 cup unsweetened frozen blueberries
• confectioners' sugar, for garnish

Recipe

• 1 combine ice cream and lemonade mix. cover and freeze for at least 1 hour.
• 2 preheat oven to 400°f grease a baking sheet and set aside.
• 3 in a large mixing bowl, combine flour, sugar, baking soda, poppy seeds, lemon peel, and salt.
• 4 cut in butter until mixture resembles coarse crumbs.
• 5 in another bowl, whisk egg and cream together. add to flour mixture and stir until just moistened. stir in blueberries.
• 6 turn dough out onto a lightly floured surface and knead 8-10 times. pat out to a 3/4-inch thickness.
• 7 cut dough with a floured 3-inch star cutter to make 10 cakes. place 2 inches apart on greased baking sheet. bake at 400° f for 8-10 minutes or until edges are golden brown.
• 8 cool on wire racks.
• 9 to assemble, split each cake into halves horizontally with a serrated knife. top each bottom half with a scant 1/4 cup of ice cream mixture. replace tops and dust with confectioner's sugar before serving.