Honey Shortcakes With Apple Berry Compote
These flaky, buttery shortcakes are the perfect base for a luscious apple berry compote and whipped cream.
Recipe - Apple Valley, MN
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
Shop Ingredients
Makes 6 servings
King Arthur Flour All-purpose Unbleached Flour - 5 Pound
Sale
$5.99 was $6.99$1.20/lb
Bob's Red Mill 100% Stone Ground Whole Wheat Flour - 5 Pound
$7.99$1.60/lb
Rumford Baking Powder - 8.1 Ounce
$4.59$0.57/oz
Not Available
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.99$4.99/lb
Organic Valley Cultured 1% Lowfat Buttermilk - 32 Ounce
$4.69$0.15/oz
Fresh Thyme 100% Pure Organic Honey - 16 Ounce
$8.99$0.56/oz
Lemons - 1 Each
$0.99
Not Available
Honeycrisp Apples - 0.85 Pound
$2.12 avg/ea$2.49/lb
Lemons - 1 Each
$0.99
Fresh Thyme Heavy Whipping Cream - 8 Fluid ounce
$2.49$0.31/fl oz
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.
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.