Blackberry-Nectarine Blue Cornmeal Shortcakes with Midnight Tea Whipped Cream

Instructions

1. Combine the heavy whipping cream and Midnight Tea leaves in an airtight container and steep overnight, refrigerated.
2. Preheat oven to 425º F.
3. In a large bowl, mix together flour, cornmeal, baking powder, baking soda, salt, lemon zest, and sugar. Using a cheese grater, grate the butter into the bowl, tossing in the dry ingredients to coat. Pour in the cold buttermilk and mix just until dough sticks together, being careful to keep butter pieces intact.
4. Dust a clean countertop or large cutting board with flour. Place the dough onto the floured surface and shape into a loose square. Using a rolling pin, roll out the square to about 1-inch thick.
5. To create the first fold, pick up one of the sides of the dough and fold it a third of the way over the rest of the dough. Brush off any excess flour. The second fold is like folding a letter. Pick up the opposite side of the dough that you folded and stretch it over the first fold, laying it on top. Brush off the extra flour. Rotate the dough 90 degrees and roll out the dough until it is one inch thick and repeat this trifold process two more times. After the final roll out, cut the dough into circles.
6. Arrange the shortcake circles on a parchment lined sheet pan and chill for 15 minutes. Brush the tops of the shortcakes with heavy cream and bake for 15 minutes or until the edges are slightly browned.
7. To make the whipped cream, strain the tea leaves out of the heavy whipping cream. Add the cream to a cold mixing bowl with the powdered sugar. Whip the cream for about 5 minutes on medium speed or until it has reached soft peaks. Scoop the whipped cream on top of the shortcakes and top with sliced nectarines and blackberries; dusting the top with ground tea leaves.

Acknowledgements

This project resulted from a partnership between the American Indian Foods program of the Intertribal Agriculture Council and Montana State University (MSU). The project was funded by MSU’s Outreach and Engagement Council and the National Institute of Food and Agriculture, U.S. Department of Agriculture (USDA) (award number 2020-38640-31523-WS1RE through the Western Sustainable Agriculture Research and Education program under project number SW21-929). MSU and USDA are equal opportunity employers and service providers. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the views of MSU or the USDA.

Innovator

MSU Food Product Development Lab (FPDL) collaborates with communities to innovate and develop new food products, focusing on enhancing nutritional value and economic opportunities for local producers, particularly in underserved regions.

 

Project Partner

Intertribal Agriculture Council (IAC) promotes the conservation and development of agricultural resources for Native American communities, focusing on sustainable practices, food sovereignty, and economic growth through advocacy, technical assistance, and policy development.

 

Funder

Western Sustainable Agriculture Research & Education (WSARE) program provides competitive grants to support farmer-driven research and education initiatives that promote sustainable agricultural practices, enhance profitability, and protect natural resources across the Western United States.

Funder

MSU Outreach & Engagement Council (OEC) fosters community partnerships and engagement initiatives to enhance public service, educational opportunities, and the university's land-grant mission throughout Montana and beyond.