¼ C raw honey *
½ C heavy cream
2 T butter
2 eggs, room temperature
1 C flour
1 t baking powder
¼ t salt
¾ C demerara sugar
1. Preheat oven to 350 degree F. Grease and flour a 12 cup muffin tin; set cups aside.
2. In a mixing bowl stir together flour, baking powder, and salt; set aside.
3. In an electric stand mixer beat eggs on high speed about 4 minutes or until thick.
4. Gradually add sugar, beating on medium speed or until light and fluffy.
5. Beat in the honey then add the flour mixture; beat on low to medium speed until just combined.
6. In a saucepan heat milk and butter until butter melts stirring constantly; add to batter, beat until combined. Pour batter into the prepared cups.
7. Bake for 15 to 20 minutes or until tops spring back when lightly touched. Cool shortcakes on a wire rack for 10 minutes. Remove from pans and cool completely on wire rack.
*For a distinct and complex floral flavor, use raw wildflower honey.
*For a stronger, pungent, molasses like earthy flavor, use raw buckwheat honey.
About Our Raw Honey
Our raw honey is unheated, unpasteurized, unfiltered, unprocessed unblended and in the same condition as it was in the hive. It is used and endorsed by one of by the world’s most recognized chefs Tom Colicchio; founder of Craft and Colicchio & Sons restaurants and head judge on the Bravo reality TV show Top Chef.
If you are planning to buy honey for its health-benefits, it must be raw honey. Heating honey (pasteurization) destroys the all of the pollen, enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics. Honey that has been heated and filtered is called liquid, regular or commercial honey.
"But if raw honey is so good for you, and heating it kills all the good stuff, why heat it?"
The reason is that the majority of Americans prefer the convenience of being able to spoon, pour or squeeze honey from a bottle onto their cereal or into their tea.
In addition, liquid or regular honey is clearer, easier to measure or spread than raw honey and many people think that honey that has crystallized is spoiled so they discard it. Honey that has been heated and filtered will not crystallize as fast as raw honey.
Although we specialize in raw honey, we also offer liquid wildflower honey for those who prefer it.
About Our Buckwheat Honey
Buckwheat honey has a deep, dark brown color, strong, pungent, molasses like earthy flavor and is high in mineral content and antioxidant compounds.
Buckwheat is neither a grass nor wheat, but is a fruit related to rhubarb and is one of the first crops cultivated in the United States. Dutch colonists brought buckwheat to North America where they planted it along the Hudson River.Buckwheat was sometimes called beechwheat, because its seeds look like small beech nuts and it was an important crop in the U.S. until the demand declined in the 1960's. Today, it is primarily grown in Northern states such as New York, which is where our buckwheat apiaries are located.
About Our Wildflower Honey
Wildflower honey, also known as poly-floral honey, is derived from the nectar of numerous species of flowers or blossoms. The taste, aroma and flavor will vary from season to season, depending on which flowers are dominant at the time the nectar is collected.
Raw wildflower honey is often used by pollen allergy sufferers to lessen their sensitivity to pollen by eating 1 to 2 tsp. of it each day. The idea is that by introducing small amounts of pollen into their system by eating raw honey, a tolerance to pollen allergens is built up.