This elegant recipe takes shortcake to new heights. A dash of Earl Grey tea lends a floral note in the tender shortcakes, and we’ve swapped out strawberries in favor of a lightly sweet lavender-blackberry compote.
Yield: 5 shortcakes
Active Time: 20 minutes
Total Time: 1 hour 10 minutes
1 large egg
1 1/2 tablespoons water
In a large bowl, whisk together the almond flour, salt, baking soda, and earl grey tea.
In a small bowl, whisk together the 2 eggs, oil, honey, and bergamot oil. Fold the wet ingredients into dry ingredients until well incorporated, taking care to break up any lumps.
Refrigerate the dough for 1 hour and up to two days, covered, before using.
Meanwhile, place all of the compote ingredients into a medium-sized heavy-bottomed saucepan over medium heat. Bring to a boil, stirring, and let boil for 5 minutes, stirring occasionally, then reduce heat to a simmer. Simmer compote until syrupy, about 20 minutes. Set aside to cool.
Preheat the oven to 350 degrees. Form the dough into 5 (1-inch-thick) discs and place on a baking tray lined with parchment paper. Whisk together the egg and water for the egg wash and lightly brush tops of shortcakes with the mixture. Place tray in oven and bake for 13 to 15 minutes until golden brown on the top. Let shortcakes cool slightly on tray before removing.
To assemble, slice the shortcakes horizontally with a serrated knife, spread the compote on the bottom half of the biscuit and top with fresh blackberries.
Photo credit: Paul Delmont
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