Apricot Shortcake with Lavender Whipped Cream
Start this recipe the night before serving it so that the lavender can soak in the cream and impart a strong flavor. Use fresh or dried lavender, but stay away from ornamental lavender, which is usually treated with pesticides. If you prefer, substitute peaches or nectarines for the apricots.
Recipe information
Yield
serves 8
Ingredients
Whipped Cream
Biscuits
Apricot Filling
Preparation
Step 1
To make the whipped cream, pour the cream into a bowl and stir in the lavender. Cover and refrigerate overnight.
Step 2
Preheat the oven to 375°F. Oil a baking sheet and line it with parchment paper.
Step 3
To make the biscuits, whisk together the honey and eggs in a small bowl and set aside. Place the almonds, lavender, flour, baking powder, and salt in a food processor and grind to a coarse powder. Add the cold butter and pulse for 15 seconds. Transfer to a bowl and pour the egg mixture over the top. Mix just until the dough comes together, and refrigerate for 10 minutes.
Step 4
Pack the dough to just below the top of a 1/3-cup measuring cup, then invert and tap out onto the baking sheet. Repeat to make 8 biscuits total. Brush the discs with the melted butter and bake for 15 minutes. Rotate the pan and bake until the biscuits are golden on top, about 5 minutes more. Transfer to a wire rack and let cool.
Step 5
Strain the cream, discarding the lavender buds, and whip it until it forms soft peaks. While whipping slowly, gradually add the honey and whip to incorporate.
Step 6
To make the filling, toss the apricots with the lemon juice and maple syrup.
Step 7
To serve, halve the biscuits. Spoon the apricot pieces on the bottom half, top with cream, and cover with the top half of the biscuit.
