Makes 12 Biscuits

Ingredients

Biscuits

• 3 cups flour
• 1 cup sugar
• 4 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup butter
• 2 Tablespoon lemon juice
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 1 large egg
• egg wash (1 egg + 2 Tablespoon water, whisked together)
• Turbinado sugar

Vanilla Cream

• ½ cup whipping cream
• 1 tablespoon granulated sugar
• 1 ½ teaspoon pure vanilla extract

Maple Macerated Pineberries

• 2 ½ cups fresh pineberries, topped and quartered
• 1 Tablespoon Maple Sugar

Method

Maple Macerated Pineberries

1. In a bowl combine the pineberries and maple sugar, mixing well. Set aside to macerate on the countertop for at least 30 minutes before serving

Vanilla Cream

1. Using a handheld mixer or stand mixer with the whisk attachment, beat the cream, sugar and vanilla extract on medium-high until stiff peaks, about 3-4 minutes.
2. Chill in the refrigerator until needed

Biscuits

1. Preheat your oven to 375 degrees F
2.  In a large bowl whisk together the flour, sugar, baking powder and salt, mixing well
3. Using a large hole cheese grater, grate in the butter, then cut using a pastry cutter, or knife, until mixture resembles a coarse meal. You will still be able to see the butter in pieces pea-size or slightly smaller
4. Make a well in the centre of the dry mix
5. Mix together the lemon juice, vanilla, milk and the egg
6. Pour into the well and mix until just combined to a dough ball
7. Lightly flour a countertop, transfer the dough from the bowl and roll (using a floured rolling pin) to 1 inch thickness
8.  Cut out biscuits with 3inch biscuit cutter and place on parchment lined baking sheet
9. Lightly brush the tops of the biscuits with the gee wash
10. Sprinkle turbinado sugar on top of the biscuits
11. Bake at 375 degrees F for 20 minutes or until golden brown. Remove from the oven and leave to cool on a rack before serving

To Serve

1. Slice each biscuit crossways in half
2. Spoon some of the vanilla cream on the bottom half
3. Top with a generous amount of the maple macerated pineberries
4. Top with the other half of the biscuit
5. Repeat with additional dollops of vanilla cream and macerated pineberries
6. Serve and enjoy!