• 2 Ratings

You'll be able to taste the difference when you skip store-bought and go for a homemade shortcake recipe. These Honey Almond Shortcakes are tender, buttery, and begging to be topped with mascarpone cream and macerated apricots.

Matt Lewis/Renato Poliafito
Source: Better Homes and Gardens


Honey Almond Shortcakes
Mascarpone-Honey Cream


Honey Almond Shortcakes
  • Place the butter and shortening in a small bowl, give a quick stir, cover and freeze for 15 minutes. Meanwhile, line a baking sheet with parchment paper; set aside. In a large bowl stir together the flours, brown sugar, baking powder, and salt. Add the butter mixture and use your fingers to rub the mixture into the flour until coarse and pebbly.

  • In a 1-cup glass measure whisk together 1/2 cup cream, egg yolk, and vanilla bean paste. Add to flour mixture. Stir with a fork just until combined. Stir in almonds. Gently knead the dough until it is smooth, about 1 minute (the dough should hold its shape without falling apart). Transfer to a lightly floured surface and roll or pat dough to a 6x6-inch square. Cut into 6 rectangles.

  • Transfer dough rectangles to prepared baking sheet. Freeze for 15 minutes. Preheat oven to 400°F.

  • In a small bowl whisk together the egg white and 1 tablespoon cream. Brush over tops of dough rectangles and sprinkle with turbinado sugar. Bake for 12 to 15 minutes or until golden brown. Let cool on baking sheet for 2 minutes. Remove and cool completely on a wire rack.

  • In a medium bowl stir together the apricots, granulated sugar, and lemon juice; set aside.

Mascarpone-Honey Cream
  • In a medium chilled bowl combine mascarpone cheese, 1/4 cup whipping cream, and honey. Beat with an electric mixer on medium speed until soft and fluffy.

  • Serve shortcakes with Mascarpone-Honey Cream and apricot mixture.

Nutrition Facts

799 calories; 48 g total fat; 24 g saturated fat; 4 g polyunsaturated fat; 11 g monounsaturated fat; 150 mg cholesterol; 506 mg sodium. 336 mg potassium; 81 g carbohydrates; 4 g fiber; 38 g sugar; 10 g protein; 1 g trans fatty acid; 2295 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 85 mcg folate; 0 mcg vitamin b12; 258 mg calcium; 4 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0