These corn shortcakes pair nicely with any berry or stone fruit you discover at your market! To get your heavy cream to whip the quickest and tallest, use not solely chilly cream but in addition a chilly bowl and whisk. Pop them within the freezer for about 10 minutes earlier than you start. Discover extra farmers’ market baking inspiration in our July/August 2024 concern.
Berry-and-Candy Corn Shortcakes
Makes 12 shortcakes
Shortcakes:
- 3¼ cups (406 grams) all-purpose flour
- 1 cup (150 grams) plain yellow cornmeal
- ¼ cup (50 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ¾ cup (170 grams) chilly unsalted butter, cubed
- ¾ cup (120 grams) recent candy corn kernels
- 1½ cups (360 grams) chilly entire buttermilk
- 1 massive egg (50 grams)
- 1 tablespoon (15 grams) water
Berries:
- 3 cups assorted recent berries
- ¼ cup (50 grams) granulated sugar
Whipped cream:
- 1½ cups (360 grams) chilly heavy whipping cream
- 3 tablespoons (63 grams) honey
- ½ teaspoon (2 grams) vanilla extract
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Preheat oven to 400°F (200°C). Line rimmed baking sheets with parchment paper.
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For shortcakes: In a big bowl, whisk collectively flour, cornmeal, ¼ cup (50 grams) sugar, baking powder, and salt. Utilizing a pastry blender or your fingers, minimize in chilly butter till combination is crumbly and resembles coarse meal. Stir in corn. Make a nicely in middle, and regularly add chilly buttermilk, stirring simply till dry substances are moistened.
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End up dough, and gently knead 4 to five occasions simply till dough is totally mixed. Pat dough to 1-inch thickness. Utilizing a 2½-inch spherical cutter, minimize 12 circles, with out twisting cutter, gently rerolling scraps as obligatory. Place 2 inches aside on ready pans.
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In a small bowl, whisk collectively egg and 1 tablespoon (15 grams) water; calmly brush onto dough. Sprinkle remaining 2 tablespoons (24 grams) sugar onto dough.
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Bake till golden brown, 15 to 17 minutes. Let cool on pans for 10 minutes. Take away from pans, and let cool utterly on a wire rack.
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For berries: In a medium bowl, stir collectively berries and sugar. Cowl and let stand, stirring often, for half-hour to 1 hour, or refrigerate in an hermetic container for as much as 2 days.
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For whipped cream: Within the bowl of a stand mixer fitted with the whisk attachment, beat chilly cream, honey, and vanilla at medium-high pace till medium-stiff peaks type, 3 to 4 minutes.
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Halve shortcakes; prime with whipped cream, berry combination, and prime half of shortcakes. Serve instantly.
