These cranberry-orange shortcakes are essentially a cross between a biscuit and a scone.
They make a light base for a rich cranberry compote and a brown-sugar-laced creme fraiche topping.
Line two baking sheets with parchment paper.
Photo: Ali Redmond
To prepare compote:Place dried cherries in a small heatproof bowl.
Add boiling water, stir to submerge and cover tightly with plastic wrap.
Let stand until the cherries are plumped, about 10 minutes.
Drain the cherries and set aside.
Remove from the heat and set aside to cool to room temperature, about 1 hour.
Meanwhile, prepare shortcakes:Place 2 tablespoons granulated sugar in a large bowl.
Zest orange over the bowl so that you don’t lose any of the essential oils.
(Reserve the zested orange for another use.)
Whisk in cardamom, if using.
Add all-purpose flour, whole-wheat flour, baking powder and salt; whisk until combined.
Add dried cranberries; mix well.
Make a well in the center of the bowl and pour in buttermilk.
Do not overmix or the shortcakes may get tough.
Coat the tops of the shortcakes lightly with ghee (or brush lightly with melted butter).
Sprinkle with turbinado sugar.
Be careful not to overbake, as they will dry out and the bottoms can get tough.
Transfer to a wire rack and let cool for 20 minutes.
Meanwhile, repeat with the second baking sheet.
To serve,use a serrated knife to cut the shortcakes in half.
Spoon a heaping tablespoon of cranberry compote on the bottom half.
Transfer to a sealable container and freeze for up to 1 month.
Bake frozen shortcakes at 450F, for about 15 minutes.
Refrigerate compote (Steps 2-3) for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
