What a snowy week it’s been! One of our good friends, Lewis, recently moved to Bozeman, MT to start a faculty position at Montana State University. Ten of us headed up to visit him this past week, driving through all kinds of wintry weather. We had a great time checking out his new town and I’ll forever assume his life there involves daily trudging through feet of snow. We also got in three great days of skiing at Big Sky Resort, with fresh powder each day. And as I sit writing this, there’s more snow coming down outside. I’m going to have to set my alarm a little earlier tomorrow morning because there will definitely be some shoveling to do!
I had initially planned to share a different recipe with you this month, but all this chilly winter weather had me craving something warm and cozy. My husband, Jim, helped me whip up this batch of Winter Shortcakes today (based on this recipe from Epicurious). It was a perfect activity for our lazy Sunday after a busy week.
- 1-½ c all-purpose flour
- ½ c whole wheat flour
- 1 T baking powder
- 1 T sugar
- 1 t baking soda
- Pinch of salt
- 1 stick butter, cut into ½” cubes and chilled in freezer for 10 minutes
- ¾ c buttermilk
- 1 t orange zest
- 1 large egg, beaten
- ¾ c chilled heavy cream
- 1 T maple syrup
- ¾ c Blue Owl Preserves Low Sugar Jam (we used Blueberry Rhubarb on ours)
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Pulse flours, baking powder, sugar, baking soda, salt and chilled butter in a food processor until butter is fully incorporated and dough has a coarse texture. Transfer to a large bowl.
3. Add buttermilk and orange zest. Mix lightly to just combine.
4. Transfer to a lightly flour surface. Knead a few times and then roll out into a square, about ¾” thick. Cut in half and then cut each half into 4 rectangles. Place on baking sheet and brush with beaten egg.
5. Bake shortcakes until golden brown, about 13-15 minutes.
6. While shortcakes are baking, use a hand mixer or whisk to make the whipped cream. This works best if your bowl and whisks are chilled too. Pour heavy cream and maple syrup into the cold bowl and whip on medium-high speed until peaks begin to form, about 3-4 minutes. Return whipped cream to the fridge until ready to use.
7. When shortcakes are finished, let cool on a wire rack before splitting open to fill with jam and whipped cream. Enjoy!
Did you try this recipe? Send us a pic on Instagram @blueowlpreserves!