Real Recipes From Real Home Cooks ®

honey & apricot almond shortcakes

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

These babies are SOoooo decadent and full of all the things that are bad for you, but hey, you only live once. Go ahead and try them, just once. Recipe & photo:

yield 6 serving(s)
prep time 1 Hr
method Bake

Ingredients For honey & apricot almond shortcakes

  • 1/4 c
    cold unsalted butter, cubed
  • 1/4 c
    cold shortening, cubed
  • 1 c
    cake flour
  • 3/4 c
    whole wheat flour
  • 3/4 c
    all purpose flour
  • 1/2 c
    brown sugar
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    kosher salt
  • 1/2 c
    plus 1 tbsp. whipping cream
  • 1
    egg, separaed
  • 1 tsp
    vanilla bean paste or vanilla
  • 1/4 c
    chopped almonds
  • 2 c
    sliced pitted fresh apricots (3/4 lb.)
  • 1/4 c
    granulated sugar
  • 2 Tbsp
    lemon juice
  • 1 tsp
    turbinado sugar
  • mascarpone-honey cream (see below)

How To Make honey & apricot almond shortcakes

  • 1
    In a small bowl stir together butter and shortening. Cover; freeze 15 minutes. Meanwhile, in a large bowl stir together the flours, brown sugar, baking powder, and salt. Add butter mixture. Using your fingers, rub into flour mixture until coarse and pebbly.
  • 2
    In a 1-cup glass measure whisk together the 1/2 cup cream, egg yolk, and vanilla. Add to flour mixture. Stir with a fork just until combined. Stir in almonds. Gently knead until smooth, about 1 minute (dough should hold its shape without falling apart). Transfer to a lightly floured surface. Pat into a 6x6-inch square. Cut into 6 rectangles. Transfer to a parchment-lined baking sheet. Freeze 15 minutes. Preheat oven to 400º.
  • 3
    In a medium bowl stir together apricots, granulated sugar, and lemon juice; set aside.
  • 4
    In a small bowl, whisk together egg white and remaining 1 Tbsp. cream. Brush over tops of dough squares; sprinkle with turbinado sugar. Bake 12 to 15 minutes or until golden brown and a toothpick inserted near center comes out clean. Let cool on baking pan 2 minutes. Remove; cool completely on a wire rack. Serve with Mascarpone-Honey Cream and apricot mixture.
  • 5
    MASCARPONE-HONEY CREAM: In a large chilled mixing bowl beat 1 cup mascarpone cheese, 3 Tbsp. whipping cream, and 2 Tbsp. honey with an electric mixer on medium speed until fluffy.