Sprouted Spelt Sour Cream Shortcakes
Buttery and not overly sweet, this cake has a tender crumb and pairs perfectly with cream and strawberries, blueberries, blackberries, raspberries, or all of the above!
Equipment
- medium mixing bowl
- small silicone spatula
- marble rolling pin
- round biscuit cutter
- extra large baking sheet
Ingredients
- 3 cups sprouted spelt flour
- 4 tsp cream of tartar
- 2 tsp baking soda
- 2 tsp mineral salt
- 1 tbsp coconut sugar
- 16 tbsp butter (2 sticks) organic or grass-fed is best
- 1½ cups cultured sour cream (I like Good Culture brand)
Instructions
- Preheat the oven to 375℉. Pre-slice cold butter on a cutting board.
- Add sprouted spelt flour, cream of tartar, baking soda, mineral salt, and coconut sugar into a mixing bowl and whisk gently to combine.
- Add butter to the dry ingredients, then use a pastry cutter to cut in the butter (you can also use a food processor).
- Cut in butter until the mixture resembles coarse crumbs.
- Add sour cream to dough and stir gently to combine.
- Turn out dough onto a lightly floured surface and knead gently.
- Knead until dough changes from sticky and ragged to smooth and integrated.
- Flour the dough and roll out to between ¼"-½" thick.
- Use the biscuit cutter to cut dough into rounds.
- Assemble shortcakes on baking sheet.
- Bake for 14-16 minutes or until golden.
Notes
If you're making strawberry shortcake and want to prep the strawberries ahead of time, try tossing sliced strawberries in a little lemon juice to prevent them from browning!
