Riley came home with freshly picked blackberries, from the bushes around the building where he takes mandolin lessons. He wanted a fresh pie, but I didn't have nearly enough to do that. So I opted for some shortcakes and whipped cream topped with the berries, inspired by the dessert that Chef Jon Moser served at the luncheon I attended yesterday.
2 cups flour
3 t baking powder
2 T organic granulated sugar
dash of ground cardamom
dash of ground ginger
4 T softened butter
3/4 C organic heavy whipping cream
organic heavy whipping cream
Preheat oven 430 degrees. In a large mixing bowl, combine flour, baking powder, ground cardamom, ground ginger, and sugar. Cut in butter. Mix in cream. Form flattened rounds in whatever size you want. Place onto a baking stone and sprinkle with sugar. Bake for 15 minutes or until slightly brown. Serve with cardamom-scented, unsweetened whipped cream and fresh berries.
2 cups flour
3 t baking powder
2 T organic granulated sugar
dash of ground cardamom
dash of ground ginger
4 T softened butter
3/4 C organic heavy whipping cream
organic heavy whipping cream
Preheat oven 430 degrees. In a large mixing bowl, combine flour, baking powder, ground cardamom, ground ginger, and sugar. Cut in butter. Mix in cream. Form flattened rounds in whatever size you want. Place onto a baking stone and sprinkle with sugar. Bake for 15 minutes or until slightly brown. Serve with cardamom-scented, unsweetened whipped cream and fresh berries.
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