We have never been so excited to welcome fall! This amazing Pumpkin Spice Shortcakes with Maple Apples and ProYo Vanilla Bean Ice Cream recipe was developed by Tiffany, a professional pastry chef who loves to explore and create delicious recipes that are both tasty and nourishing to the body. Her blog, Parsnips and Pastries, perfectly displays her expertise and deep love of creating beautiful, mouth-watering dishes, as well as her adventures in the world alongside her adorable corgi pup.
We’re so delighted that Tiffany enjoys ProYo enough to integrate it into one of her recipes, as she is constantly striving to make the healthy choice in nourishing her body, while also acknowledging the joy in life’s little indulgences.
Here is the recipe (Serves 8):
For the Pumpkin Spice Shortcakes:
-2 cups all-purpose flour
-2 tablespoons cane sugar
-1/2 teaspoon salt
-1 tablespoon baking powder
-4 ounces very cold, unsalted butter (1 stick), cubed
-3/4 cup Half & Half
-1 tablespoon Pumpkin Pie Spice
-1 teaspoon pure vanilla
-Melted butter and cinnamon sugar, for topping
For the Filling:
-1 tablespoon unsalted butter
-2 Granny Smith apples, peeled and sliced
-2 tablespoons pure maple syrup
-Pinch of salt
-1/4 teaspoon cinnamon
-1 teaspoon lemon juice
-ProYo Vanilla Bean Ice Cream
–Preheat the oven to 400 degrees F.
Make the shortcakes:
-In a large mixing bowl, whisk together the flour, sugar, salt, pumpkin pie spice, and baking powder.
-Cut the 4 ounces of very cold butter into cubes.
-Using a pastry cutter, cut the butter into the flour until small, pea-sized pieces remain. Do not overmix. (Alternatively, you can do this part in a food processor by pulsing, but be careful not to overmix.)
-Pour in the Half & Half and vanilla and mix gently until just combined.
-Transfer the dough onto a floured surface and knead very gently.
-Pat down or slightly roll with a rolling pin to 3/4” thickness.
-Using a 3” biscuit cutter, cut the dough into 8 rounds, rerolling the scraps as needed.
-Transfer the shortcakes to a parchment-lined baking sheet and brush with melted butter and sprinkle with cinnamon sugar.
-Bake the shortcakes until just golden and baked through, about 12-15 minutes. Let cool.
In the meantime, make the filling:
-Melt the butter and cook the apple slices over medium heat until softened.
-Stir in the maple syrup, pinch of salt, lemon juice, and cinnamon.
-Simmer one minute and remove from heat.
-Slice each shortcake in the middle.
-Fill the shortcakes with the warm maple apples and top with ProYo Vanilla Bean Ice Cream.
-Sprinkle with cinnamon sugar.