Lenoir 2008 Blackberry Festival winner
Heat oven to 350 degrees.
You will need a baking sheet lined with parchment paper or nonstick foil and a 2-3/4 inch biscuit cutter.
For shortcakes, mix flour, baking powder, 2 Tbsp. sugar and nutmeg in large bowl.
Add butter. Cut in with a pastry blender until coarse crumbs form.
Add sweet potato puree, then our 2/3 cup cream over top.
Stir with fork until a soft dough forms.
On a lightly floured surface knead gently one or two times.
With floured rolling pin, roll out dough to 3/4 inch thick.
Cut 12 rounds with floured cutter. Reroll and cut scraps.
Transfer to prepared backing sheet, 2 inches apart.
Brush tops with 2 Tbsp. cream. Dust with sugar.
Bake 30 minutes or until golden brown. Cool on rack.
For filling gently boil sugar, water, thyme sprigs and lemon juice in a small sauce pan 10 minutes or until syrup turns pale golden.
Remove from heat. Cool 5 minutes.
Discard thyme sprigs, stir in blackberries.
Cool to room temperature.
To assemble, beat the 1-1/4 cups cream with 2 Tsp. of the blackberry syrup until stiff, billowy peaks form when beaters are lifted.
Split shortcakes horizontally, place one bottom on each serving plate
Spoon on mixture, top with whipped cream.
Replace shortcake tops.
Source:
First place winner in the 2008 Blackberry Festival, Lenoir, NC
Ingredients
Directions
Heat oven to 350 degrees.
You will need a baking sheet lined with parchment paper or nonstick foil and a 2-3/4 inch biscuit cutter.
For shortcakes, mix flour, baking powder, 2 Tbsp. sugar and nutmeg in large bowl.
Add butter. Cut in with a pastry blender until coarse crumbs form.
Add sweet potato puree, then our 2/3 cup cream over top.
Stir with fork until a soft dough forms.
On a lightly floured surface knead gently one or two times.
With floured rolling pin, roll out dough to 3/4 inch thick.
Cut 12 rounds with floured cutter. Reroll and cut scraps.
Transfer to prepared backing sheet, 2 inches apart.
Brush tops with 2 Tbsp. cream. Dust with sugar.
Bake 30 minutes or until golden brown. Cool on rack.
For filling gently boil sugar, water, thyme sprigs and lemon juice in a small sauce pan 10 minutes or until syrup turns pale golden.
Remove from heat. Cool 5 minutes.
Discard thyme sprigs, stir in blackberries.
Cool to room temperature.
To assemble, beat the 1-1/4 cups cream with 2 Tsp. of the blackberry syrup until stiff, billowy peaks form when beaters are lifted.
Split shortcakes horizontally, place one bottom on each serving plate
Spoon on mixture, top with whipped cream.
Replace shortcake tops.
