Blueberry-Almond Shortcakes with Crème Fraîche

Blueberry-Almond Shortcakes with Crème Fraîche
Photo by Anna Williams

Ingredients

  • 0.5 cup(s) sliced almonds
  • 1 teaspoon(s) kosher salt
  • 1 teaspoon(s) grated orange zest
  • 0.75 cup(s) sugar
  • 2.5 cup(s) blueberries
  • 0.25 cup(s) fresh orange juice
  • 1 cup(s) buttermilk
  • + 8 more ingredients
    • 0.5 cup(s) cornmeal
    • 1 tablespoon(s) baking powder
    • 1 cup(s) crème fraîche
    • 2 cup(s) all-purpose flour
    • 4 tablespoon(s) cold unsalted butter
    • 0.25 cup(s) plus 2 tablespoons chilled vegetable shortening
    • 1 teaspoon(s) baking soda
    • 1 cup(s) almond flour

Preheat the oven to 400°. Spread the almonds in a pie plate and toast for about 6 minutes, until lightly golden and fragrant. Line a large baking sheet with parchment. In a medium bowl, whisk the all-purpose flour with the almond flour, cornmeal, baking powder, baking soda, salt and 1/4 cup of th...

View full recipe at Food & Wine

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