Vanilla Bean Blueberry ShortcakesPosted by Cupcake Kelly on May 27, 2014 in Other Desserts, z | 0 comments
I’m so excited that it feels like summer is finally here! We had a great long Memorial Day weekend. Sunday was perfect. We spent the afternoon in NYC. I dragged Alex all over Manhattan 😛
Alex only has so much patience for my cupcake adventures so I limited our bakery stops to two. By happy accident we stumbled across the new Sprinkles Ice Cream and I had a red velvet cone. Delicious! I stopped at Milk Bar for a cereal milk and a carton of corn flake crumbs to make my own at home. The rest of the afternoon we spend wandering around Central Park and finished the day off with Korean Fried Chicken! All those snaps are on my Instagram.
I should note that Alex loses his patience because I made him walk 30 blocks in 80 degree heat for the fried chicken. He admitted that it was totally worth it after
By the time we got home I was completely shattered. Living back in the US I don’t get the opportunity to walk around like I did living in London. Memorial Day Monday was even hotter than Sunday and I made some delicious vanilla bean drop scones to pair with some fresh blueberries. Too hot to muster much more than this! I’m pretty sure that I accidentally used baking soda instead of baking powder…but they turned out fine anyway!
2/3 cup buttermilk
1/3 cup half & half
1 tbs + 1 tsp vanilla
1 vanilla bean
3 1/4 cups AP flour
1/4 cup + 1 tbs light brown sugar
1 tsp salt
1 tbs + 1 1/4 tsp baking powder
10 tbs unsalted butter, cut into small cubes, chilled
5 cups fresh blueberries
3/4 cup sugar
1 tbs lemon juice
pinch of cinnamon
- Preheat the oven to 375 F and line a baking tray with parchment paper. In a small bowl whisk together the buttermilk, half and half, egg and vanilla. Using a knife scrape the seeds from the vanilla bean and add it to the buttermilk mixture.
- In a large bowl whisk together the flour, brown sugar, salt and baking powder. Add the butter and work it with your fingertips until the mixture resembles pea sized chunks.
- Add in the buttermilk mixture to the flour mixture and incorporate with your hands until all the ingredients are moist.
- Place 1/4 cup sized mounds onto the baking tray evenly spaced. Sprinkle the tops with sugar and bake for 22 to 24 minutes rotating the tray half way through.
- Place on a wire rack to cool for a few minutes. Serve warm.
- For the blueberry compote combine all ingredients in a small saucepan over medium heat. Lightly squish the berries with a potato masher. Remove from the heat once the mixture comes to a boil.
Top with the blueberry compote or fresh berries and whipped cream