FOX in the Morning

Summer Fruit Shortcakes with Lemon Ginger Scones

4 cups mixed summer berries, peaches or plums
1/2 cup sugar
Juice of 1 lime or lemon
Grated zest of 1 lime or lemon
Fresh mint sprigs
Freshly whipped cream
Lemon Ginger Scones

Gently stir together the berries, sugar, juice and zest. Allow to sit at room temperature for about 30 minutes, stirring occasionally until the sugar is dissolved. Refrigerate until ready to serve.

For the Shortcakes:

3 cups unbleached all purpose flour
2 ½ tsp baking powder
½ tsp baking soda
¾ tsp salt
¼ pound unsalted butter (1 stick)
½ cup Crisco shortening
2 Tbls chopped candied ginger
Grated zest of 1 lemon
1 cup buttermilk
2 Tbls coarse sugar

Preheat oven to 400°. In a large mixing bowl, whisk together the dry ingredients. Cut in the butter and shortening until crumbly. Add the lemon zest and chopped ginger; stir to incorporate.

Add all but about 2 Tbls of the milk, stirring with a fork until the mixture forms a ball. Divide the dough in two equal portions and pat each portion into a disk. Cut each disk into 6 or 8 equal wedges. Place the wedges about 1” apart on a baking sheet. Use remaining milk to lightly coat each of the scones. Sprinkle on the coarse sugar.

Bake for about 20 minutes. Serve with the macerated fruit.