Lavender Shortcakes with Creme Fraiche

By Hklbrries

Ingredients

• Lavender Shortcakes:
• 2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 tablespoon dried lavender
• 10 tablespoons unsalted butter, chilled and cubed
• 2/3 cup buttermilk
• Creme Fraiche:
• 2 cups heavy cream, (Diane LaVonne uses the 40-percent butterfat)
• 3 tablespoons buttermilk (make sure it is active culture)
• Garnish:
• Fresh berries

Details

Servings 4

Preparation

Step 1

Lavender Shortcakes: Preheat oven to 375 F. In a large bowl whisk all the dry ingredients together, cut in the butter until it looks like coarse meal. Add the buttermilk and mix until moist clumps form. Gather into a ball and divide into 4 pieces, form and flatten them into a round.

Bake on a cookie sheet until golden, about 20 minutes.

Creme Fraiche: Place in glass jar, shake and let sit out on countertop for 24 hours. This should be fairly solid.

Keep refrigerated. Whip and use to finish desserts. This will last for up to 10 days. Use as a substitute for sour cream in recipes. Use in sauces, this will not break down with heat.

Serve with fresh berries and dollop whipped Crème Fraiche.