Lemon Blueberry Shortcakes

From TOH magazine--I haven't tried it yet, but it appears to be a sort of ice cream sandwich made with lemon and blueberry shortcake. A refreshing, summery treat! Time doesn't include the hour or so freezing time.

• Ready In: 35 mins
• Serves: 10

Ingredients

• 1  pint vanilla ice cream, slightly softened
• 3  tablespoons  sweetened lemonade drink mix
• 2  cups all-purpose flour
• 6  tablespoons sugar
• 2  teaspoons baking powder
• 2  teaspoons poppy seeds
• 1 1⁄2 teaspoons  grated lemon peel (only the yellow part(no white part)
• 1⁄2 teaspoon salt
• 1⁄4 cup unsalted butter, chilled and cut into small pieces
• 1  egg
• 1⁄2 cup heavy whipping cream
• 1⁄4 cup unsweetened frozen blueberries
•  confectioners' sugar, for garnish

Directions

1. Combine ice cream and lemonade mix. Cover and freeze for at least 1 hour.
2. Preheat oven to 400°F Grease a baking sheet and set aside.
3. In a large mixing bowl, combine flour, sugar, baking soda, poppy seeds, lemon peel, and salt.
4. Cut in butter until mixture resembles coarse crumbs.
5. In another bowl, whisk egg and cream together. Add to flour mixture and stir until just moistened. Stir in blueberries.
6. Turn dough out onto a lightly floured surface and knead 8-10 times. Pat out to a 3/4-inch thickness.
7. Cut dough with a floured 3-inch star cutter to make 10 cakes. Place 2 inches apart on greased baking sheet. Bake at 400° F for 8-10 minutes or until edges are golden brown.
8. Cool on wire racks.
9. To assemble, split each cake into halves horizontally with a serrated knife. Top each bottom half with a scant 1/4 cup of ice cream mixture. Replace tops and dust with confectioner's sugar before serving.