Honey Shortcakes With Apple Berry CompoteHoney Shortcakes With Apple Berry Compote
Honey Shortcakes With Apple Berry Compote
Honey Shortcakes With Apple Berry Compote
These flaky, buttery shortcakes are the perfect base for a luscious apple berry compote and whipped cream.
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Recipe - Indianapolis, IN - Broad Ripple
Honey Shortcakes With Apple Berry Compote
Honey Shortcakes With Apple Berry Compote
Prep Time30 Minutes
Servings6
Cook Time15 Minutes
0
Ingredients
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
  1. Preheat oven to 375F. Line a baking sheet with parchment paper. Set aside.  
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until crumbly.  
  3. 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. 
  4. 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. 
  5. 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
1 cup unbleached all-purpose white flour
Not Available
1/2 cup whole wheat flour
Bob's Red Mill 100% Stone Ground Whole Wheat Flour
Bob's Red Mill 100% Stone Ground Whole Wheat Flour - 5 Pound
Sale
$5.99 was $6.49$1.20/lb
1 tsp. Fresh Thyme baking powder
Rumford Baking Powder
Rumford Baking Powder - 8.1 Ounce
Sale
$4.49 was $4.59$0.55/oz
1/4 tsp. Fresh Thyme baking soda
Fresh Thyme Pure Baking Soda
Fresh Thyme Pure Baking Soda - 16 Ounce
$0.99$0.06/oz
1/4 tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
1/4 cup Fresh Thyme unsalted butter, chilled
Fresh Thyme Unsalted Butter Quarters
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.99$4.99/lb
1/2 cup buttermilk
Organic Valley Cultured 1% Lowfat Buttermilk
Organic Valley Cultured 1% Lowfat Buttermilk - 32 Ounce
$4.69$0.15/oz
1/4 cup plus 3 Tbsp. Fresh Thyme honey, divided
Fresh Thyme 100% Pure Organic Honey
Fresh Thyme 100% Pure Organic Honey - 16 Ounce
$8.99$0.56/oz
1 tsp. lemon zest
Lemons
Lemons - 1 Each
$0.99
1 (10 oz.) bag Fresh Thyme organic frozen triple berry blend
Fresh Thyme Organic Frozen Triple Berry Blend
Fresh Thyme Organic Frozen Triple Berry Blend - 10 Ounce
$4.99$0.50/oz
1 sweet red apple, such as Honeycrisp, cored and chopped
Honeycrisp Apples
Honeycrisp Apples - 0.85 Pound
$2.12 avg/ea$2.49/lb
1 Tbsp. fresh lemon juice
Lemons
Lemons - 1 Each
$0.99
1/2 cup plus 1 Tbsp. Fresh Thyme whipping cream, divided, optional
Fresh Thyme Heavy Whipping Cream
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

  1. Preheat oven to 375F. Line a baking sheet with parchment paper. Set aside.  
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until crumbly.  
  3. 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. 
  4. 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. 
  5. 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.