Turmeric Spiced Shortcakes
Posted on November 08 2018
Add a fresh spin to your baking with these golden shortcakes infused with earthy turmeric and aromatic cardamom. Serve them with spiced, macerated berries and whipped cream, or turn them into breakfast "scones" by slathering on your favorite jam. Each tender bite is brimming with flavor and the perfect addition to a spice-loving cook's repertoire.
Turmeric Spiced Shortcakes
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Category
Dessert
Servings
12
Author:
Susan Turner
These shortcakes are lovely served with spiced, macerated berries and whipped cream. They'll also happily stand-in as breakfast "scones" and taste great with berry jam.
Ingredients
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2 cups all purpose flour
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6 tablespoons sugar
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2 teaspoons baking powder
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1 ½ teaspoon ground turmeric
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½ teaspoon ground cardamom
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Pinch of salt
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7 tablespoons unsalted butter, very cold or frozen
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¼ cup heavy cream
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¼ cup buttermilk
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1 egg
Directions
Preheat the over to 375°. Line a cookie sheet with baking parchment. Set aside.
Put the dry ingredients into a large bowl and whisk to combine. Grate the butter into the same bowl (use the large holes of a grater). Cut the butter into the dry ingredients, using a pastry cutter or two dinner knives. Separately, whisk together the cream, buttermilk, and egg, then add that to dry mixture.
Working quickly, mix until a shaggy dough forms (it will barely hold together). Use a scoop to portion the dough onto the prepared baking sheet - the mounded dough will be a little craggy, which is just what you want.
Bake at 375° for 10 minutes, then lower the oven heat to 350° and bake for an additional 10 minutes or until they have golden brown edges.
Recipe Note
Any of these combinations will make a mighty fine shortcake dessert:
- blackberries + clove + fresh basil
- strawberries + black pepper + mint
- red raspberries + saffron
Mix the spices with two-three tablespoons of sugar. Sprinkle the sugar over the fruit and stir gently. Macerate for at least 20 minutes at room temp.
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