227g granulated sugar
1 tablespoon cornstarch
1/8 teaspoon cinnamon
450g Northwest fresh sweet cherries, pitted
1/4 teaspoon grated lemon rind
230ml heavy cream
3 tablespoons confectioners’ sugar
450g all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
227g butter, cut into tablespoon-size pieces
To prepare filling, mix granulated sugar, cornstarch, and cinnamon in a saucepan. Add cherries and cook, stirring, over medium heat until mixture bubbles and thickens. Remove from heat; stir in lemon rind. Set mixture aside to cool.
Preheat oven to 200ºc. Mix flour, sugar, baking powder, and salt in a medium bowl. Add butter pieces and cut into flour mixture with pastry blender or fork until mixture is crumbly. Add buttermilk and mix just until moistened. Form dough into ball.
On a lightly floured surface, pat dough into a flattened disk about 2cm thick. With a 6cm round biscuit cutter, cut out 4 biscuits. Combine dough scraps and repeat to make 2 more biscuits. Arrange biscuits on ungreased baking sheet, and bake 18 to 20 minutes or until golden. Cool on wire rack.
Just before serving, whip heavy cream with confectioner’s sugar until mixture holds soft peaks. To serve, cut biscuits horizontally in half. Place bottoms on serving plates, spoon cherry filling over shortcake bottoms and top with whipped cream. Cover with biscuit tops.