Pecan Shortcakes with Blackberries

Pecan Shortcakes
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 15 mins


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


  1. Combine blackberries and granulated sugar. Let stand at least 30 minutes.
  2. Preheat oven to 400F. Line a baking sheet with parchment.
  3. 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.
  4. On a lightly floured cutting board, pat dough into a 5 x 9-inch rectangle, 3/4-inch thick. Cut into 8 pieces. Sprinkle turbinado sugar on top.
  5. Place shortcakes on a baking sheet and bake 15 to 18 minutes, until puffed and lightly colored. Cool on a wire rack.
  6. Slice shortcakes into halves horizontally; spoon blackberries and juice between halves and top with whipped cream, if using.

Nutritional Info *per serving

  • Glycemic Load 9
  • Calories 380
  • Fat 18g
  • Saturated Fat 8g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 6g
  • Cholesterol 30mg
  • Sodium 340mg
  • Potassium 210mg
  • Carbohydrate 52g
  • Fiber 5g
  • Sugars 24g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 25%
  • Calcium 15%
  • Iron 15%