Winter Jam Shortcakes
With daffodils popping through the moist cool ground and the confines of hibernation melting away with warming temps, I feel a little giddy with the anticipation of Spring. March struggles to catch its bearings, finding itself in a weather tug-of-war, one foot lingering in winter and the other eager for Spring. We wait and watch for indications that Winter has gone to bed for yet another year; that it is safe to pack away the coats, scarves, and gloves. I find myself in my own tug-of-war between leaving behind the slower, reclusive life of Winter, and the birth and awakening of a new season. I am anxious to feel the soil between my fingers as I place new plants in my flower beds. I will soon be able to pull the covers off abandoned patio furniture and welcome J home from New York to the warmer climate of Southern California. Most of all, my taste buds are beginning to stir for the long awaited Spring fruits and vegetables at the farmers market and the possibilites they hold for new recipes.
So, enough with winter, right? I have to agree. However, with the official beginning of Spring still two weeks away, I thought this recipe was a fine way to bid a fond farewell to a season which offers a quiet respite following the hectic race we run between Thanksgiving and New Years. This recipe has several redeeming qualities, one of which makes it a darling for any season. Since dried fruit is used in the shortcake, it morphs to accomodate every season. Better yet, most if not all the other ingredients are pantry staples, so these can be pulled piping hot from the oven in short order.
Both a shortcake and a scone, these double-hat wonders make for an effortless dessert as well as a tasty breakfast treat. Thinking further outside the box, consider them as a fresh take on bread for that lunch time sandwich with chicken salad along with a healthy slice of cheddar cheese nestled in the center. Yes, please!
Winter Jam Shortcakes
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, cut into 1/2″ cubes, chilled in freezer for 10 minutes
3/4 cup buttermilk
3/4 cup (2 ounces) thinly sliced stemmed dried figs
1 teaspoon finely grated orange zest ( I used tangerine zest)
1 large egg, beaten to blend
2 tablespoons raw sugar
3/4 cup jam
3/4 cup chilled heavy cream, whipped
Preheat oven to 425˚F. Line a baking sheet with parchment paper and set aside.
Combine both flours, baking powder, granulated sugar, baking soda, and salt in the bowl of a food processor. Pulse several times to combine. Add the chill butter and pulse until the mixture resembles course meal. Transfer to a large bowl; add buttermilk and mix just until combined. (Mixture may appear too dry but resist the urge to add more buttermilk.) Add figs and zest and mix to combine. Transfer to a lightly floured surface and shape into a ball. Knead 4 to 5 times, dusting with flour as needed to prevent sticking. Roll out to a 7-inch square about 3/4-inch thick. Cut in half, and then cut each half crosswise into 4 rectangles.
Transfer shortcakes to prepared baking sheet. Brush with beaten egg and sprinkle with the raw sugar. Bake shortcakes until golden brown, 13 to 15 minutes. Remove to a rack to cool slightly. Split, and fill with the jam and whipped cream. (If making the shortcakes ahead, let cool completely and store in an airtight container.)
Yield: 8 Shortcakes
Source: Adapted from Bon Appetit
Ohh, so that’s what a shortcake is! I never knew. I love how rustic these look, especially with the jam and raw sugar.
A splendid sandwich idea! But jam and whipping cream is too enticing to pass by! A lovely treat to satisfy our end of winter cravings for the sweet fruit of spring and summer.
Thanks Deb!
Literally salivating at the site of this!!! This is exactly what I am craving right now. Do you ship cross-country?
In fact I do my Sweet Princess!
I so agree with you about the tug of war between seasons, at the moment I am read y for spring. I love the idea of using them for lunch, I am assuming no whipped cream and jam at that point?