Blueberry Almond Shortcake with Crème Fraiche
1/2 cup sliced organic almonds
2 cup all-purpose organic flour
1 cup organic almond flour (see Note)
1/2 cup cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt, plus more for sprinkling
3/4 cup sugar, plus more for sprinkling
1/4 cup plus 2 tablespoons chilled vegetable shortening, cubed
4 tablespoon cold unsalted butter, cut into cubes plus 1 tablespoon unsalted butter melted
1 cup buttermilk
2 1/2 cups organic Florida blueberries, about 12 ounces
1/4 cup Uncle Matt’s pulp free orange juice
1 teaspoon grated organic orange zest (from an Uncle Matt’s orange)
1 cup crème fraîche
1. Preheat the oven to 400°. Spread the almonds in a pie plate and toast for about 6 minutes, until lightly golden and fragrant.
2. 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 the sugar. Using a pastry blender or 2 knives, cut in the shortening and cold butter until they resemble peas. Add the buttermilk and stir until the dough is evenly moistened.
3. Transfer the dough to a lightly floured surface and pat into a 1-inch-thick round. Using a 3-inch biscuit cutter, stamp out 8 biscuits, patting the scraps back together as needed. Transfer the biscuits to the baking sheet and freeze for 30 minutes.
4. Brush the tops of the biscuits with the melted butter and sprinkle with sugar and kosher salt. Bake for about 18 minutes, until golden. Let stand until cool, 30 minutes.
5. Meanwhile, in another medium bowl, toss the blueberries with the remaining 1/2 cup of sugar, the orange juice and zest. Let stand until the sugar is dissolved, about 15 minutes. Transfer 1 cup of the blueberries to a food processor and puree until smooth. Scrape the puree into the blueberries in the bowl. Cover and refrigerate.
6. In another medium bowl, using an electric mixer, beat the crème fraîche at medium speed until thickened, about 30 seconds. Using a serrated knife, cut the biscuits in half horizontally and set the bottom halves on plates. Top with a dollop of crème fraîche, the blueberry compote and a few toasted almonds. Cover with the biscuit tops and serve.
Source: Kitchen Daily