Light and Fluffy Shortcakes

Preheat oven to 400 F. Line a large baking sheet with parchment paper.

In a medium-sized bowl or measuring pitcher, pour in half-and-half and add lemon juice and egg. Whisk together to incorporate egg and set aside.

In a large mixing bowl, combine flour, sugar, baking powder, salt, and lemon zest; stir together with fork. Cut butter into small cubes and add to flour mixture. Using your hands or a pastry blender, work butter in until it’s the size of small peas. Pour half-and-half mixture into flour and stir with fork just until combined.

Spoon dough, about 1/2 cup at a time, onto the prepared baking sheet. Bake for 12-15 minutes, until golden brown and cooked through.

Serve with strawberries and freshly whipped cream … or just skip the berries and slather them with whipped cream! Not that I would do that …