Make the Shortcake Biscuits

1. Preheat your oven to 375ºF. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, mix flour, sugar, baking powder, and salt.
3. Add the butter to the dry ingredients. Work it into the flour with your hands, pressing the butter and flour together in your fingers, until you have a mixture resembling coarse breadcrumbs.
4. Add the egg and 3/4 cups of half and half. Mix with a spoon until a ball of dough forms.
5. Turn out onto a lightly floured surface, then knead 2-3 times with your hands, or until there aren’t any dry bits and you have a cohesive ball of dough.
6. Pat the dough into a circle and use a biscuit cutter to create 6 evenly sized biscuits. Usually, I can cut 2-3 biscuits from the initial circle of dough, then I re-roll the dough scraps and cut more. The remaining scraps of dough are then rolled up into the last biscuit.
7. Place the biscuits on your prepared baking sheet. With a pastry brush, top each biscuit with some half and half. Then finish with a sprinkle of sugar.
8. Bake for 20-24 minutes until golden. Remove from the oven and cool completely on the baking tray.

Make the Blueberry Sauce

1. In a large pot, combine the blueberries and sugar. Cook over medium-low heat until the blueberries have released their juices and the mixture has thickened somewhat.
2. Reduce the heat to low and stir in the lemon zest and lemon juice. Cook about 1 minute longer.
3. Remove the sauce from the heat and set it aside to cool.

Assemble and Serve

1. For each serving of blueberry shortcake, cut a biscuit in half.
2. Add blueberry sauce over the bottom half of each biscuit, then top with a generous amount of whipped cream and ice cream. Place the top half of the biscuit on top of the whipped cream.
3. Add fresh blueberries on the side, if desired.