Directions

To prepare the sweet lemon ricotta, combine the ricotta, lemon zest, juice and sugar in a mixing bowl. Mix to combine thoroughly, cover and refrigerate until ready to serve.

To prepare the stewed cranberries, place the fruit, sugar, orange zest and juice and water in a high-sided pot. Place over high heat and bring to a rapid boil. When the mixture reaches a boil, reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the fruit is soft and the liquid has been reduced by two thirds. The stewed cranberries will resemble a soft jam. Remove from the heat and adjust the sweetness as necessary.

Preheat the oven to 410°F/209°C For the shortcakes; sift the flour, sugar, baking powder and salt in a large mixing bowl. Mix in the lemon zest until fully incorporated. Carefully break the butter into small pea-sized pieces, and mix gently into the flour until the mixture resembles coarse sand. Very gently stir in the cream to combine, but do not knead the dough. The dough should be wet but not too sticky, and the crumb should easily adhere to itself. If the mixture is too dry, continue to add cream until the mixture comes together correctly. Lightly dust a baking pan with flour and place the dough on top, pressing down until the desired thickness is achieved. Refrigerate for 1-3 hours.

When the dough is firm enough to slice, cut the shortcakes into the desired shape, dip into the melted butter and place on a parchment-lined baking sheet. Sprinkle with confectioners sugar and bake for 15-25 minutes, or until the shortcakes are lightly golden in color. Remove from the oven and allow to cool thoroughly.