


Honey Shortcakes With Apple Berry Compote
These flaky, buttery shortcakes are the perfect base for a luscious apple berry compote and whipped cream.

Recipe - Downers Grove, IL

Honey Shortcakes With Apple Berry Compote
Prep Time30 Minutes
Servings6
Cook Time15 Minutes
0Ingredients
1 cup unbleached all-purpose white flour
1/2 cup whole wheat flour
1 tsp. Fresh Thyme baking powder
1/4 tsp. Fresh Thyme baking soda
1/4 tsp. Fresh Thyme fine sea salt
1/4 cup Fresh Thyme unsalted butter, chilled
1/2 cup buttermilk
1/4 cup plus 3 Tbsp. Fresh Thyme honey, divided
1 tsp. lemon zest
1 (10 oz.) bag Fresh Thyme organic frozen triple berry blend
1 sweet red apple, such as Honeycrisp, cored and chopped
1 Tbsp. fresh lemon juice
1/2 cup plus 1 Tbsp. Fresh Thyme whipping cream, divided, optional
Directions
- Preheat oven to 375F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until crumbly.
- In a small bowl, combine buttermilk, 2 Tbsp. honey, and lemon zest. Pour buttermilk mixture into flour mixture. Stir just until moistened. Gather flour mixture into a ball.
- On a floured surface, gently pat into a 4x6-inch rectangle about 1/2 inch thick. Cut into six 2-inch squares. Place squares on baking sheet about 2 inches apart. If desired, brush with 1 Tbsp. whipping cream. Bake for 12 to 15 minutes or until bottoms are golden brown. Transfer shortcakes to wire rack; cool.
- For the compote, in a large saucepan combine berry blend, apple, lemon juice and 1/4 cup honey. Bring mixture to boiling; reduce heat. Simmer for 10 minutes, uncovered, or until apples are tender. Cool slightly.
Nutritional Information
Each serving contains: 303 calories, 9 g fat, 6 g saturated fat, 0 g trans fat, 24 mg cholesterol, 249 mg sodium, 52 g carbohydrates, 4 g fiber, 25 g sugar, 5 g protein. Daily values: 7% vitamin A, 19% vitamin C, 5% calcium, 5% iron.
30 minutes
Prep Time
15 minutes
Cook Time
6
Servings
Directions
- Preheat oven to 375F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until crumbly.
- In a small bowl, combine buttermilk, 2 Tbsp. honey, and lemon zest. Pour buttermilk mixture into flour mixture. Stir just until moistened. Gather flour mixture into a ball.
- On a floured surface, gently pat into a 4x6-inch rectangle about 1/2 inch thick. Cut into six 2-inch squares. Place squares on baking sheet about 2 inches apart. If desired, brush with 1 Tbsp. whipping cream. Bake for 12 to 15 minutes or until bottoms are golden brown. Transfer shortcakes to wire rack; cool.
- For the compote, in a large saucepan combine berry blend, apple, lemon juice and 1/4 cup honey. Bring mixture to boiling; reduce heat. Simmer for 10 minutes, uncovered, or until apples are tender. Cool slightly.