Categories: Desserts

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp. baking powder
• 1/2 tsp kosher salt
• Grated zest of 1 lemon, plus 1 tbsp. lemon juice
• Grated zest of 1/2 lime
• 6 tbsp. cold unsalted butter, cut into small pieces
• 3/4 cup heavy cream, plus more for brushing
• 1 large egg
• Clear sanding sugar, for sprinkling
• 1/2 large pineapple, peeled and cut into 1/4-inch thick chunks
• 7 tbsp. granulated sugar
• 1 tsp finely grated orange zest
• Grated zest of 1/2 lime
• 1 cup cold heavy cream
• 1/4 tsp ground allspice

Directions

1. Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, granulated sugar, baking powder, salt, lemon zest and lime zest in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream, egg and lemon juice in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the flour is moistened and clumps form. Transfer to a medium bowl and knead 3 or 4 times to bring the dough together.

2. Scoop 6 balls of dough onto the prepared baking sheet using a large ice cream scoop, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.

3. Preheat the oven to 400. Lightly brush each ball of dough with heavy cream and sprinkle with sanding sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

4. Meanwhile, make the filling: Toss the pineapple with 5 tbsp. granulated sugar, the orange zest and lime zest; cover and refrigerate at least 1 hour or up to 6 hours.

5. Beat the heavy cream with the remaining 2 tbsp. granulated sugar and the allspice in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.

6. Split each shortcake and fill with the pineapple and whipped cream.

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