1

Preheat oven to 450°F.

2

Prepare shortcakes: Stir together flour, 2 Tablespoons sugar, and baking powder in a medium mixing bowl. Cut in butter with a pastry blender until the mixture resembles coarse crumbs. Make a well in the center of the dry mixture; set aside.

3

Stir together the egg; half-and-half, and lemon peel in a small mixing bowl. Add egg mixture all at once to the dry mixture; stir just until moistened.

4

Turn the dough out onto a lightly floured surface. Gently knead for 10-12 strokes or until dough is nearly smooth. Pat dough into a 6-inch square. Cut the square into nine 2-inch squares with a floured knife; cut each square diagonally in half.

5

Place triangles on an ungreased baking sheet. Brush the tops with beaten egg white; lightly sprinkle with coarse sugar or granulated sugar.

6

Bake for 8 to 10 minutes or until golden. Remove the shortcake triangles from the baking sheet and cool on wire racks.

7

Meanwhile, for topping, toss together strawberries, raspberries, the 1/3 cup sugar, Grand Marnier and the 4 teaspoons snipped mint in large mixing bowl. Cover and chill for up to 1 hour.

8

For each serving, spoon berry mixture onto a dessert plate. Place three shortcake triangles on berry mixture. Top with whipped cream and garnish with additional mint, if desired.