Pecan Shortcake with Blackberries

By Hklbrries

Ingredients

• 4 cups blackberries
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 cup ground pecans
• 3 tbsp brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 8 tbsp (1 stick) cold, unsalted butter, cut into small pieces
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 tbsp turbinado sugar
• Whipped cream (optional)

Details

Servings 8

Preparation

Step 1

Combine blackberries and granulated sugar. Let stand at least 30 minutes.

Preheat oven to 400 F. Line a baking sheet with parchment.

Combine flour, pecans, brown sugar, baking powder and salt in a large mixing bowl. Add butter and using your fingers or a fork, cut butter into the flour mixture until it resembles coarse meal. Add vanilla and milk.

On a lightly floured cutting board, pat dough into a 5-by-9-inch rectangle, 3/4-inch thick. Cut into 8 pieces. Sprinkle turbinado sugar on top.

Place shortcakes on baking sheet and bake 15 to 18 minutes, until puffed and lightly colored. Cool on a wire rack.

Slice shortcakes into halves horizontally, spoon blackberries and juice between halves and top with whipped cream, if using.

Nutrition Information:
Per serving
350 calories
17 g fat
30 mg cholesterol
5 g protein
47 g carbohydrates
5 g fiber
360 mg sodium