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    Home / Desserts / Cakes & Cupcakes

    Ricotta Blackberry Shortcakes with Honey and Thyme {Gluten-Free}

    Published Aug 16, 2014

    Jump to Recipe Print Recipe

    delicious Ricotta Blackberry Shortcakes with Honey and Thyme {Gluten-Free}

    I've developed a physical dependance on Bellwether Farms' basket-dipped ricotta. The thick, rich cheese is the perfect combination of salty and creamy, with fat, irregular curds. I'm powerless against it. Largely, I invent recipes just so I can have it around. I put it in pancakes. I put it in gnocchi. I smear it on pizza and under carrots. And the other day, when I could stop putting it directly on a spoon and into my mouth, I put it in this dessert. Twice.

    dry ingredients

    butter in bowl

    Gluten-free scones had thus far eluded me, and I was overjoyed when ricotta turned out to be the answer. Among my past attempts, there was a super chewy scone made with rice flour, honey, and dried fruit. There were some savory biscuits that stayed gummy in the middle no matter how long I baked them. There were dry, chalky cobbler biscuits, and the biggest disaster of all: scone dough that melted into more of a cake batter that I baked anyway and then threw most of it away.

    flour

    milk poured into dough

    Since scones are one of my favorite things to bake, I found this frustrating.

    dough stirred

    dough mixed

    Gluten-free flours lack the protein present in wheat (i.e. gluten) that helps baked goods hold together. The protein is often replaced with bean flours (which have an off-taste) or nut flours such as almond (which are lovely, but make everything taste like marzipan [not necessarily a bad thing, but not always what one wants]). Ricotta added the protein needed to create a pillowy texture, while altering the flavor for the better. These are some of the tastiest shortcake biscuits I've ever had.

    dough

    sugar sprinkled onto shortbread

    So I'm extra excited to share this recipe because not only does it contain a double dose of my favorite ricotta (in the biscuits and in the cream) but also because I finally baked gluten-free biscuits that are good on their own and undetectably sans wheat. Woohoo!

    shortbread on baking tray

    The inspiration came via Smitten Kitchen. I had a hunch that the extra protein would help the biscuits maintain their biscuity texture, and it worked like a charm, no xanthan gum necessary (though I did add a bit of ground chia seed, cornstarch, and tapioca flour to help the millet and oat flours hold together). The dough is a pleasure to work with, and the biscuits bake up with craggy tops, crisp edges, and soft, wheaty-tasting middles. They spread a bit in the oven, but as Danguole pointed out, they're called shortcakes for a reason: thinner biscuits mean that the ratios are just right. (Also: Danguole is awesome.)

    cream whisked

    It took all my willpower to let them cool long enough to whip some ricotta and cream together, macerate blackberries with honey and thyme, and assemble and shoot the shortcakes.

    honey on table

    Ok, maybe I had one or two straight from the oven. But I'm glad I had enough restraint to make these shortcakes with the rest of them.

    close up of Ricotta Blackberry Shortcakes with Honey and Thyme {Gluten-Free}

    The idea for this combination of flavors came from this ice cream and it is a winner: savory-sweet, bright and deep, mild and herbaceous all at the same time. I love the contrast in textures of toasty biscuits topped with a crunch of coarse sugar, thick cream studded with ricotta curds, and juicy blackberries sweetened with blackberry honey and dotted with lemon thyme.

    honey drizzled on Ricotta Blackberry Shortcakes with Honey and Thyme {Gluten-Free}

    top down shot of Ricotta Blackberry Shortcakes with Honey and Thyme {Gluten-Free}

    Jay made himself one for a snack today, and later we shared one for dessert after which he said, "I could eat like ten of those." This from the man with no sweet tooth.

    hands with forks cutting into Ricotta Blackberry Shortcakes with Honey and Thyme {Gluten-Free}

    Ricotta Blackberry Shortcakes with Honey and Thyme {Gluten-Free} half eaten on plate

    More Dessert Recipes

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    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this blackberry ricotta shortcake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    Ricotta Blackberry Shortcakes with Honey and Thyme {Gluten-Free}

    Print Recipe Pin Recipe
    You are going to love these delicious shortcakes!
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total: 40 minutes
    Servings: 6 servings

    Ingredients

    For the ricotta biscuits:

    • 1/4 cup + 2 tablespoons millet flour (1.75 ounces / 50 grams)
    • 1/4 cup + 2 tablespoons gluten-free oat flour (1.5 ounces / 40 grams)
    • 2 tablespoons tapioca flour/starch (same thing) (.5 ounce / 15 grams)
    • 2 tablespoons cornstarch (.5 ounce / 15 grams)
    • 2 tablespoons organic blonde cane sugar (.75 ounces / 20 grams)
    • 1 tablespoon ground chia seed (.25 ounce / 5 grams)
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon fine sea salt
    • 3 tablespoons cold, unsalted butter, diced (1.5 ounces / 45 grams)
    • zest from 1/2 a large lemon
    • 1/2 cup whole-milk ricotta cheese (4.25 ounces / 120 grams)
    • 6 tablespoons cold heavy cream, plus another 2 tablespoons for brushing the biscuits (2.5 ounces / 70 grams)
    • coarse sugar (turbinado), for sprinkling

    For the shortcakes:

    • 3 cups blackberries, halved lengthwise (12 ounces / 340 grams)
    • 3 tablespoons honey (blackberry honey, if you've got it), plus extra for drizzling (2 ounces / 55 grams)
    • 1-2 tablespoons loosely packed thyme leaves (lemon thyme, if you've got it), plus a few pretty sprigs for garnish
    • 1 cup cold heavy cream (7 ounces / 200 grams)
    • 3/4 cup whole-milk ricotta (5 ounces / 145 grams)
    • 1 teaspoon sugar
    • 1/2 teaspoon vanilla extract

    Instructions

    Make the biscuits:

    • Position a rack in the upper third of the oven and preheat to 425ºLine a baking sheet with parchment paper.
    • In a large bowl, whisk together the millet, oat and tapioca flours with the cornstarch, sugar, chia seed, baking powder, and salt. Add the butter and lemon zest, and rub with your fingers until the mixture looks like gravel with some pea-sized butter bits remaining. Add the ricotta and cream, and stir / knead with your hands until the dough comes together in a rough ball. The dough should feel fairly firm, but evenly moistened.
    • Working quickly to keep the dough cold, turn the dough out onto a surface dusted lightly with oat flour and form it into a disk. Cut the disk into six equal pieces. Shape each piece into a ball, place on the sheet pan spaced well apart, and flatten slightly. Brush the tops of each biscuit with cream and sprinkle with a bit of coarse sugar. (If the biscuits have become soft, you can chill or freeze them until they have firmed up a bit; this will keep them from spreading too much.)
    • Bake the biscuits until golden on top, 14-18 minutes. Let cool at least 30 minutes; they are still cooking from residual heat. The biscuits are best the day of baking, but they will keep at room temperature for a day or two. Toast before serving.

    Finish the shortcakes:

    • Toss the halved berries with the honey and thyme and let macerate for at least 10 minutes and up to an hour or two.
    • Whip the cream, ricotta, sugar and vanilla until the mixture forms soft peaks. Chill if not using right away.
    • Slice a biscuit in half using a serrated knife. Place the bottom half on a plate, top with a large dollop of ricotta cream, and place a mess of honeyed berries on top, letting some fall off onto the plate. Top with the biscuit lid, garnish with a drizzle of honey and a thyme sprig or two, and serve.

    Notes

    I highly recommend using a good quality store-bought or homemade ricotta cheese here. The one I love is Bellwether Farms' Basket-Dipped Whole Milk Ricotta; I eat it by the spoonful.
    If you or your guests are highly sensitive to gluten, be sure to source certified gluten-free ingredients (especially oat flour). If gluten isn't an issue, feel free to try this recipe with 1/2 cup + 2 tablespoons all-purpose flour and 1/4 cup + 2 tablespoons whole wheat flour, omitting the cornstarch, tapioca flour and chia seed altogether and adjusting the cream as needed to make a firm dough that holds together.
    The blackberries here are something special, but other berries or stone fruit could easily stand in. The biscuits are also lovely on their own when freshly baked, spread with a bit of jam and more ricotta.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 483kcalCarbohydrates: 37gProtein: 10gFat: 34gSaturated Fat: 21gCholesterol: 116mgSodium: 165mgPotassium: 357mgFiber: 5gSugar: 18gVitamin A: 1415IUVitamin C: 17.9mgCalcium: 228mgIron: 1.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Ricotta Blackberry Shortcakes with Honey and Thyme {Gluten-Free}

    I highly recommend using a good quality store-bought or homemade ricotta cheese here. The one I love is Bellwether Farms' Basket-Dipped Whole Milk Ricotta; I eat it by the spoonful. If you or your guests are highly sensitive to gluten, be sure to source certified gluten-free ingredients (especially oat flour). If gluten isn't an issue, feel free to try this recipe with 1/2 cup + 2 tablespoons all-purpose flour and 1/4 cup + 2 tablespoons whole wheat flour, omitting the cornstarch, tapioca flour and chia seed altogether and adjusting the cream as needed to make a firm dough that holds together. The blackberries here are something special, but other berries or stone fruit could easily stand in. The biscuits are also lovely on their own when freshly baked, spread with a bit of jam and more ricotta.

    Makes 6 modest servings

    For the ricotta biscuits:
    1/4 cup + 2 tablespoons (1.75 ounces / 50 grams) millet flour
    1/4 cup + 2 tablespoons (1.5 ounces / 40 grams) gluten-free oat flour
    2 tablespoons (.5 ounce / 15 grams) tapioca flour/starch (same thing)
    2 tablespoons (.5 ounce / 15 grams) cornstarch
    2 tablespoons (.75 ounces / 20 grams) organic blonde cane sugar
    1 tablespoon (.25 ounce / 5 grams) ground chia seed
    1 1/2 teaspoons baking powder
    1/4 teaspoon fine sea salt
    3 tablespoons (1.5 ounces / 45 grams) cold, unsalted butter, diced
    zest from 1/2 a large lemon
    1/2 cup (4.25 ounces / 120 grams) whole-milk ricotta cheese
    6 tablespoons (2.5 ounces / 70 grams) cold heavy cream, plus another 2 tablespoons for brushing the biscuits
    coarse sugar (turbinado), for sprinkling

    For the shortcakes:
    3 cups (12 ounces / 340 grams) blackberries, halved lengthwise
    3 tablespoons (2 ounces / 55 grams) honey (blackberry honey, if you've got it), plus extra for drizzling
    1-2 tablespoons loosely packed thyme leaves (lemon thyme, if you've got it), plus a few pretty sprigs for garnish
    1 cup (7 ounces / 200 grams) cold heavy cream
    3/4 cup (5 ounces / 145 grams) whole-milk ricotta
    1 teaspoon sugar
    1/2 teaspoon vanilla extract

    Make the biscuits:
    Position a rack in the upper third of the oven and preheat to 425ºF. Line a baking sheet with parchment paper.

    In a large bowl, whisk together the millet, oat and tapioca flours with the cornstarch, sugar, chia seed, baking powder, and salt. Add the butter and lemon zest, and rub with your fingers until the mixture looks like gravel with some pea-sized butter bits remaining. Add the ricotta and cream, and stir / knead with your hands until the dough comes together in a rough ball. The dough should feel fairly firm, but evenly moistened.

    Working quickly to keep the dough cold, turn the dough out onto a surface dusted lightly with oat flour and form it into a disk. Cut the disk into six equal pieces. Shape each piece into a ball, place on the sheet pan spaced well apart, and flatten slightly. Brush the tops of each biscuit with cream and sprinkle with a bit of coarse sugar. (If the biscuits have become soft, you can chill or freeze them until they have firmed up a bit; this will keep them from spreading too much.)

    Bake the biscuits until golden on top, 14-18 minutes. Let cool at least 30 minutes; they are still cooking from residual heat. The biscuits are best the day of baking, but they will keep at room temperature for a day or two. Toast before serving.

    Finish the shortcakes:
    Toss the halved berries with the honey and thyme and let macerate for at least 10 minutes and up to an hour or two.

    Whip the cream, ricotta, sugar and vanilla until the mixture forms soft peaks. Chill if not using right away.

    Slice a biscuit in half using a serrated knife. Place the bottom half on a plate, top with a large dollop of ricotta cream, and place a mess of honeyed berries on top, letting some fall off onto the plate. Top with the biscuit lid, garnish with a drizzle of honey and a thyme sprig or two, and serve.

    Ricotta Blackberry Shortcakes with Honey and Thyme {Gluten-Free} on a blue plate

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    Reader Interactions

    Comments

    1. Medeja says

      August 16, 2014 at 8:23 am

      Blackberries.. These shortcakes look really lovely and blackberries make them even better!

      Reply
      • Alanna says

        August 16, 2014 at 4:20 pm

        Thanks, Medeja!

        Reply
    2. Crystal S. | Apples & Sparkle says

      August 16, 2014 at 9:47 am

      This is may be my perfect dessert! One of my favorite late night snacks is whole milk ricotta on a saltine cracker with a little jam on top - good stuff! I think your shortcakes are the thing that will finally push me over the edge to throw on some boots and head out to the field and pick a bucket of blackberries. :: )

      Reply
      • Alanna says

        August 16, 2014 at 4:21 pm

        Take me with you!! :) That snack sounds divine - I'll have to try it.

        Reply
    3. bourbonandbrownsugar says

      August 16, 2014 at 10:16 am

      This recipe is absolutely gorgeous! Pinned!

      Reply
      • Alanna says

        August 16, 2014 at 4:21 pm

        Thank you!

        Reply
    4. Katrina @ Warm Vanilla Sugar says

      August 16, 2014 at 2:20 pm

      This is gorgeous. Love the flavour and the photos!

      Reply
      • Alanna says

        August 16, 2014 at 4:21 pm

        Thanks, Katrina!

        Reply
    5. Cheryl says

      August 16, 2014 at 3:05 pm

      Holy mama, these look positively amazing. Just painfully delectable! And the process shots are beyond gorgeous.

      Reply
      • Alanna says

        August 16, 2014 at 4:21 pm

        Oh, thank you so much, Cheryl!

        Reply
    6. Nathalie C. | Devoted Foodie says

      August 16, 2014 at 6:04 pm

      Stunning! This dish looks absolutely scrumptious and I love the photography!

      Reply
      • Alanna says

        August 16, 2014 at 9:42 pm

        Aw, thanks Nathalie!

        Reply
    7. Laura | Fork Knife Swoon says

      August 16, 2014 at 9:01 pm

      Love the flavor combinations here... and stunning photos as always!

      Reply
      • Alanna says

        August 16, 2014 at 9:42 pm

        Thank you Laura!

        Reply
    8. Valerie Gamine says

      August 16, 2014 at 9:49 pm

      Ah!! I LOVE biscuits, and ricotta cheese...and blackberries! This is brill. Kudos for cracking the mercurial wheat free code. xo

      Reply
      • Alanna says

        August 18, 2014 at 7:00 pm

        Thanks, Valerie! A gal after my own heart. <3

        Reply
    9. Laura (Tutti Dolci) says

      August 16, 2014 at 10:36 pm

      Such gorgeous shortcakes, and blackberries with thyme and honey sound like gems straight from heaven!

      Reply
      • Alanna says

        August 18, 2014 at 7:01 pm

        Aw, thank you Laura!

        Reply
    10. Gerry @Foodness Gracious says

      August 16, 2014 at 11:57 pm

      Totally my kind of recipe and yayy for adding fresh herbs which I also love to do! Your pics are stunning and wondered if you have help with the action shots or do you rely on timer?

      Reply
      • Alanna says

        August 18, 2014 at 7:03 pm

        Thanks Gerry! Yes, I love savory herbs in sweets. I do use the timer on my camera - it's too much fun.

        Reply
    11. Monet says

      August 17, 2014 at 4:04 am

      Ah wow! Congratulations on gluten-free biscuits. That is a HUGE accomplishment! And the ricotta is the perfect way to celebrate!

      Reply
      • Alanna says

        August 18, 2014 at 7:03 pm

        Thanks, lovely Monet!

        Reply
    12. Jessica @ Jessica in the Kitchen says

      August 17, 2014 at 5:13 am

      These shortcakes look absolutely DIVINE. I'm kind of over here just staring at your photos - I discovered your blog tonight and it's definitely going to be on my continue to visit list!!

      Reply
      • Alanna says

        August 18, 2014 at 7:04 pm

        Thank you Jessica! I'm so glad you're enjoying the site - I have too much fun making it. :)

        Reply
    13. Kelly - A Side of Sweet says

      August 17, 2014 at 6:59 pm

      Girl, your action photos are fabulous! I'm so jealous of your mad skills! This recipe looks SO good!

      Reply
      • Alanna says

        August 18, 2014 at 7:06 pm

        Aw, thanks lady!!

        Reply
    14. Elizabeth - SugarHero.com says

      August 17, 2014 at 10:32 pm

      Oh my gosh, isn't Danguole the best? She is my favorite, and since you like her, by the transitive property, you are my favorite too. Your gorgeous photos and recipes don't hurt, either! :)

      Reply
      • Alanna says

        August 18, 2014 at 7:06 pm

        Aw thanks Elizabeth! That girl is on fire!

        Reply
    15. Jessie @ Straight to the Hips, Baby says

      August 17, 2014 at 11:19 pm

      Gorgeous! This is the season for shortcakes and this one is a stunner!

      Reply
      • Alanna says

        August 18, 2014 at 7:08 pm

        Thanks, Jessie! Currently drooling over you peach shortcakes - yum!

        Reply
    16. Thalia @ butter and brioche says

      August 17, 2014 at 11:48 pm

      definitely guilty of repinning these images too many times. beautifully captured alanna.

      Reply
      • Alanna says

        August 18, 2014 at 7:09 pm

        Aw, thank you Thalia!

        Reply
    17. Chrissy says

      August 18, 2014 at 2:36 am

      I LOVE ricotta and can also eat it with a spoon. I never thought to use it as a binder for GF breads, but now I'm definitely going to be trying it. Cheers!

      Reply
      • Alanna says

        August 18, 2014 at 7:24 pm

        Thanks Chrissy! I'm glad you understand. :)

        Reply
    18. michelle says

      August 18, 2014 at 2:42 am

      Just discovered your gorgeous blog... this looks absolutely amazing!!

      Reply
      • Alanna says

        August 18, 2014 at 7:24 pm

        Thanks so much Michelle!

        Reply
    19. thoroughlynourishedlife.com says

      August 18, 2014 at 3:34 am

      I just stumbled across your blog from Tieghan at Half Baked Harvest and I am ever so glad that I clicked on the link. I have mourned not being able to eat my Mum's scones ever since going GF a few years ago, and now you have provided me with the answer. Thank you. These will be making an appearance at a family scone and cream tea very soon, and you have a faithful new follower :)

      Reply
      • Alanna says

        August 18, 2014 at 7:26 pm

        Oh, thank you so much for the sweet note! I hope you and your family love the biscuits (I wish my family had scone and cream teas!).

        Reply
    20. Sarah @ Snixy Kitchen says

      August 18, 2014 at 5:24 am

      These scones look perfect - especially when paired with those sweet blackberries, cream, and honey. I've never thought to add ricotta to my gluten-free baked goods (or chia seeds, actually!). These are bound to make a brunch appearance very soon.

      Reply
      • Alanna says

        August 18, 2014 at 7:28 pm

        Thank you Sarah! I'm swooning over all the recipes on your site right now - yum! I hope you love these bikkies. :)

        Reply
    21. Sini | My Blue and White Kitchen says

      August 18, 2014 at 4:45 pm

      1) These sound amazing (hello ricotta!) 2) These look amazing (your photography never ceases to amaze me) 3) "Yay" for mastering gf scones!

      Reply
      • Alanna says

        August 18, 2014 at 7:30 pm

        Ah, thank you Sini! I'm very flattered because I feel exactly the same way about your photography and recipes. :)

        Reply
    22. london bakes says

      August 19, 2014 at 3:44 pm

      I love absolutely everything about this recipe (ricotta = best thing ever) and I'm totally blown away by your photographs; just simply stunning.

      Reply
      • Alanna says

        August 20, 2014 at 7:09 am

        Thank you so much for saying so, Kathryn!

        Reply
    23. Dominique says

      July 29, 2019 at 11:20 am

      I think you are amazing and extremely talented, thank you so much for sharing your exquisite recipes.

      Reply
    24. Ann Christine Hoffmann says

      July 04, 2021 at 1:29 pm

      Happy 4th of July! I made these yesterday and served them with Truwhip (dairy-free whipped cream) and strawberries. My daughter and I love them so much. I didn't have Millet so I used AP and Manitoba (generally reserved for Brioche). The texture is soft almost pillowy with a pop of lemon in each bite! If anyone is wondering, the next time I make them I will adjust the length I bake them to 16 minutes. Everyone has a different oven so keep an eye on them. I highly recommend them!

      Reply
      • Alanna says

        July 06, 2021 at 2:01 pm

        Oh I'm so glad you enjoyed these! They're a favorite around here too. Thanks a bunch for the kind note. :)

        Reply

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    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason

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