- 2 cups raspberries, green parts trimmed off, berries cut into chunks
- 2 tablespoons sugar
- 1 1/2 cups flour
- 3/4 teaspoon salt
- 4 teaspoons baking powder
- 1/2 teaspoon freshly grated lemon zest
- 1 cup heavy cream, whipped
- 1 cup sour cream
- 1/4 cup light brown sugar, packed
In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.
Courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999