I have a fantastic recipe for you today which I've adapted slightly from the May 2012 issue of Taste of Home magazine.
The shortcake ends up being a cross between a biscuit and a scone, but the orange zest gives it a very special touch. The original recipe calls for grated orange peel, but I have bad luck with graters (knuckles get in the way), so I used my micro plane for a more subtle showing of orange peel. I also amped it up a bit because I don't think 1 tablespoon was enough. For me at least.
This is the biscuit mixture after "cutting the butter in." I don't have much luck with that either, so I tend to get in there with my hands and smash the butter into the flour. It takes awhile, but it works well.
I like the look of scalloped edges, but the only scalloped cookie cutter I have is a heart shape, so I went with that. I know it's June, but I'm not sorry.
Right before popping the biscuits into the oven, the recipe calls for brushing the biscuits with the whipping cream and sprinkling them with coarse sugar. This step is optional, and I assure you, you'll still be able to choke these down if you forget this part. I forget it at least half the time.
Oops. I bet you just realized that I've made these a few times since I received my May issue of Taste of Home. Busted.
Make them today. You won't be sorry.
I like the recipe so much, it was worthy of a recipe card. Remember to click on it first for the best resolution, then save it to your computer. Enjoy!