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November 17, 2009

Meyer Lemon Shortcakes

meyer lemon shortcakesIngredients:

  • 2 cups flour
  • 1/3 cup sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 5 Tbsp earth balance
  • 3 Tbsp Meyer lemon juice (about 1 lemon)
  • zest from 1/2 a Meyer lemon
  • 3/4 cup soy creamer (any nondairy milk will work)
  • 1/2 tsp vanilla
  • strawberries or other fruit

Preheat the oven to 450. Lightly oil your baking sheet.

Whisk the dry ingredients together. Chop the earth balance into small bits then crumble them into the dry ingredients, working it in with your fingers until it’s the size of small peas.

Combine the liquid ingredients and the zest. Make a well in the center of the dry ingredients and pour them in. Using a fork, mix the dough together until just mixed. You may need another Tbsp of either flour or soy creamer to get a workable consistency. Dump it out and knead it a few times on a lightly floured surface. Pat it into a rectangle about 1 inch thick. Cut it in half the long way, then cut it into 3 biscuits on each side. Pat in shape and place on the baking sheet.

Bake for about 15 minutes, until golden. Cool on a rack. When you’re ready to serve them, cut in half and fill with fruit, saving some for the top.

Makes 6 shortcakes.


Vegetarian Recipes

1 comment so far

  1. damaris on 07.28.2011 at 5:46 pm | permalink
  2. whats earth balance?

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