Ingredients

• • 1 bag shortcake mix
• • ½ cup heavy cream
• • ¾ cup sparkling lemonade
• • Zest of one lemon
• • Juice of ½ lemon
• • For decorating: buttercream/frosting and wildflowers

A couple of weeks ago, I got to spend an afternoon with Lucie Franc de Ferriere during her Charleston stop for her Cake From Lucie book tour. We decorated cakes, talked all things baking, and swapped stories from our kitchens. As you can imagine, when two bakers get together, recipe inspiration is never far behind.

During our conversation, Lucie told me about a recipe her mother has made for years: scones, the British version of a biscuit, made with sparkling lemonade and heavy cream. The minute she mentioned it, I was excited to try it. A biscuit made with sparkling lemonade? I had never heard of such a thing! The more we talked about it, the more I knew I wanted to get back into my kitchen and see what a Southern spin on the idea might look like.

Back in my kitchen, I couldn't wait to give the idea a try using our Shortcake Biscuit Mix. The sparkling lemonade creates a light, tender shortcake with a bright citrus flavor that feels perfect for spring. Topped with frosting and decorated with fresh wildflowers, it makes a beautiful centerpiece for any spring gathering. I'm so grateful to Lucie for sharing the inspiration behind this recipe and for such a fun afternoon together in Charleston. It's quickly become one of my favorite spring desserts, and I have a feeling I'll be making it for many seasons to come.

Instructions:

1. Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, add the bag of mix, reserving about ½ cup for dusting. Add in the lemon zest and ½ cup heavy cream in a snapping motion with your fingers.
3. Then, make a well in your flour mixture and add in the sparkling lemonade and lemon juice. Gently mix with your hands as you go. Combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional lemonade a small amount at a time.
4. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
5. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
6. Melt the remaining butter and brush onto the biscuits. Sprinkle each with a pinch of Turbinado sugar as well.
7. Bake for 16-18 minutes, rotating the pan halfway through. 
8. Once biscuits are fully baked, allow to cool slightly before serving. Top each biscuit with some buttercream/frosting. To make it similar to Lucie’s cakes, stack two biscuits on top of each other and decorate with fresh flowers. Enjoy!

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