Orange and Sour-Cream Drop Shortcakes
Cook Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Description: These delightful orange and sour-cream drop shortcakes are a breeze to whip up, especially if you have a trusty KitchenAid mixer on hand. Theyโre perfect for any occasion, whether youโre serving them with freshly whipped cream and berries for an elegant brunch or simply enjoying them warm with a generous slather of butter.
Recipe Category: Quick Breads
Keywords: Breads, Oranges, Grains, Citrus, Fruit, Canadian, European, Kosher, Summer, Brunch, < 30 Mins, For Large Groups, Oven, Inexpensive
Nutritional Information (per serving):
- Calories: 249.6
- Fat Content: 14.1g
- Saturated Fat Content: 8.8g
- Cholesterol Content: 35.1mg
- Sodium Content: 287.4mg
- Carbohydrate Content: 27g
- Fiber Content: 0.8g
- Sugar Content: 5.8g
- Protein Content: 4g
Servings: 14
Ingredients:
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, chilled and diced
- 1 tablespoon orange zest
- 1 cup sour cream
- 1/4 cup milk
Instructions:
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Preheat oven: Preheat your oven to 425ยฐF (220ยฐC) and line two baking sheets with parchment paper.
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Prepare dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
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Incorporate butter: Add the chilled and diced unsalted butter to the dry ingredients. Using your hands, work the butter into the flour mixture until it resembles coarse oatmeal.
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Prepare wet ingredients: In a separate small bowl, whisk together the orange zest, sour cream, and milk until smooth.
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Combine wet and dry ingredients: Pour the wet ingredients mixture into the bowl with the dry ingredients. Gently stir the mixture until it just comes together to form a soft and slightly sticky dough. Be careful not to overmix.
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Form dough mounds: Using a spoon or cookie scoop, drop the dough onto the prepared baking sheets in 14 equal-sized mounds, spacing them about 1 inch apart.
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Shape dough: With lightly floured hands, gently pat down each dough mound to a thickness of about 1/2 inch, shaping them into rustic rounds.
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Bake: Place the baking sheets in the preheated oven and bake for 12 to 15 minutes, or until the shortcakes are puffed up and pale golden in color.
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Cool: Once baked, transfer the shortcakes to a wire rack to cool completely before serving.
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Serve: Serve these delicious orange and sour-cream drop shortcakes with your choice of toppings, such as freshly whipped cream, berries, or a dollop of butter. Enjoy!
These delightful shortcakes are perfect for any occasion, from lazy weekend brunches to special gatherings with loved ones. With their citrusy zest and tender crumb, theyโre sure to become a new favorite in your baking repertoire. So go ahead, indulge in a taste of sunshine with these irresistible treats! ๐๐ฐ
