Summery Apricot Shortcakes
Want a refresher on how to make this?
Makes 10-12 | Prep: 20 min | Bake: 16 min | Oven: 400°
INGREDIENTS
2 1/2 cups all purpose flour
1 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup granulated sugar
1/4 cup light brown sugar
6 oz cold butter, cut into small cubes
1 3/4 cups heavy cream, plus 1 tablespoon
2 whole eggs, plus 1 egg yolk
1 teaspoon vanilla extract
zest from 1/2 lemon
6 apricots, cut in half, seed removed
3-4 tablespoons turbinado or raw sugar
INSTRUCTIONS
Prepare your shortcake mixture
Line two baking trays with parchment paper and set your oven to 400°.
In the bowl of a stand mixer fitted with a paddle attachment, add both of the flours, the baking powder, salt, both sugars, and the cold butter.
Turn the mixer on low and to start breaking the butter up into small pieces. You want the mixture to be a course sand texture.
Mix the wet ingredients
While the butter it mixing into the flour, in a small bowl, combine 1 tablespoon of heavy cream along with 1 of the eggs. Whisk together to combine then set this aside to brush the shortcakes with before baking.
In a medium bowl, combine the remaining cream with the other egg and egg yolk, then add the vanilla extract and lemon zest. Give it a quick whisk to combine.
Make the shortcakes
Once the butter is mixed into the flour and it looks like course sand, slowly drizzle in the cream/egg mixture with the mixer running on low speed. Let the mixer run just until the flour is completely incorporated into the wet mix and you have an even, sticky dough.
Assemble and bake
Use an ice cream scoop or spoon to divvy up the shortcake dough into 10-12 portions on your baking sheets. Place one piece of the apricot on top of each shortcake cut side down, then firmly press it down.
Use a pastry brush to brush each shortcake with the egg/cream mixture you made earlier, then generously sprinkle each with some of the turbinado sugar.
Bake at 400° for about 12-15 minutes, just until they’re evenly golden brown all over and just barely set along the edges of the apricots.
Allow to cool fully before serving. I like to serve with marinated blueberries and mascarpone whipped cream!
