- 1 cup white whole-wheat flour
- 1 cup light buckwheat flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons cold unsalted butter, cut into cubes
- 1 cup buttermilk
- ¼ cup heavy cream
- Fruit & Cream
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar, divided, plus more as needed
- 1¼ pounds fresh apricots and/or strawberries, sliced (about 4 cups)
- 1 cup heavy cream
- To prepare shortcakes: Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Combine whole-wheat flour, buckwheat flour, 3 tablespoons sugar, baking powder, baking soda and salt in a large bowl. Cut in butter with a pastry blender or two knives until it is the size of peas. Make a well in the mixture and pour in buttermilk and ¼ cup cream (don't wash the measuring cup yet). Stir gently to combine.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Fold the dough over itself and pat into a rectangle about 1 inch thick. Repeat one more time. Cut the dough into 10 equal-size shortcakes. Transfer to the prepared baking sheet. Brush with the dregs of cream left in the measuring cup.
- Bake the shortcakes until golden and cooked through, 20 to 25 minutes. Transfer to a wire rack to cool.
- To prepare fruit: About 30 minutes before serving, if using vanilla bean, use the tip of a paring knife to scrape the seeds into a large bowl. Add 2 tablespoons sugar and rub the seeds into it with your fingers. Add apricots and/or strawberries (and vanilla extract, if using instead of a bean); gently stir to combine. Let stand at room temperature for 30 minutes. Taste the fruit and add 1 to 2 tablespoons sugar, if desired.
- To serve: Beat cream and the remaining 1 tablespoon sugar in a medium bowl with an electric mixer until soft peaks form. Slice each shortcake in half horizontally, top with ¼ cup fruit and some of the cream.
- To make ahead: Store shortcakes airtight at room temperature for up to 1 day.
- Equipment: Parchment paper
- Serving size: 1 shortcake with ¼ cup fruit & 3 Tbsp. whipped cream
- Per serving: 301 calories; 18 g fat(11 g sat); 3 g fiber; 33 g carbohydrates; 5 g protein; 14 mcg folate; 57 mg cholesterol; 15 g sugars; 8 g added sugars; 1,646 IU vitamin A; 6 mg vitamin C; 143 mg calcium; 2 mg iron; 297 mg sodium; 284 mg potassium
- Nutrition Bonus: Vitamin A (33% daily value)
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