Marionberry Almond Buttermilk Shortcakes

Preparation

For the Shortcake

Step 1
Preheat oven to 425°F.

Step 2
Coat a baking sheet lightly with non-stick cooking spray or line it with parchment paper. Set aside.

Step 3
In a mixing bowl, stir together flour, 1/3-cup sugar, salt, baking powder and baking soda.

Step 4
Using a pastry cutter or your fingertips, cut butter into the flour mixture until crumbly.

Step 5
In a small bowl, combine buttermilk, egg, Grand Marnier, orange peel and almond extract.

Step 6
Make a well in the center of the flour mixture and add the buttermilk, mixture.

Step 7
With a fork, stir just until combined, adding additional buttermilk, as necessary, to form slightly sticky dough. Do not over mix.

Step 8
Place the dough on a lightly floured surface and sprinkle with a little flour. With your fingertips, gently pat dough to an even 1-inch thickness.

Step 9
Using a 3 inch round cookie cutter, cut out shortcakes and transfer them to the prepared baking sheet.

Step 10
Gather together scraps of dough, re-roll and cut remaining shortcakes to make a total of 6.

Step 11
Brush milk over shortcakes.

Step 12
Scatter almonds over the tops and sprinkle lightly with the remaining 1 Tbsp. sugar.

Step 13
Bake shortcakes for 10-15 minutes or until golden. Transfer them to a rack and let cool slightly.

For the Marionberry Filling

Step 1
In a large bowl mix berries and sugar set aside for a few minutes.

Step 2
Whip cream with tablespoon of sugar and liqueur until soft peaks form.

Step 3
Using a serrated knife split the shortcakes.

Step 4
Set bottoms on dessert plates, then spoon on whipped cream and then the fruit mixture and crown with lids.

Step 5
Top with whipped cream if desired.

Step 6
Serve immediately.