Directions

For the shortcake

1. Preheat the oven to 375 F. Line a sheet pan with parchment paper or a non-stick silicon baking mat.
2. In a medium sized bowl, combine buttermilk, heavy cream, sugar, vanilla extract and orange zest until well mixed. Beat in the egg and orange juice.
3. In a separate bowl, combine the all-purpose flour, spelt flour, baking soda, baking powder, salt and cinnamon powder and mix together thoroughly.
4. Add the AvoCoco Oil to the flour mixture and combine using a fork or your hands until large clumps of dough begin to form and no dry flour remains.
5. Add the buttermilk mixture to the flour mixture and mix until well combined and a dough has formed.
6. Scoop the dough out of the bowl onto a work surface and form a rectangle that is roughly 1-inch thick. Fold the dough in half length-wise and roll out into a 1-inch thick rectangle. Fold the dough length-wise again and roll out into a 1-inch thick rectangle.
7. Using a 3-inch diameter cookie cutter, press out the shortcakes and place onto the cookie sheet. Space the shortcakes 1 inch apart from each other.
8. Bake the shortcakes for 20 minutes or until the tops are golden brown. Remove the shortcakes from the oven and let them cool for 30 minutes.

For the blueberry compote

1. In a saucepan combine blueberries, sugar, lemon juice and cornstarch. Toss to coat everything and set over medium heat.

2. Bring to a simmer and allow to cook until the sauce starts to thicken, but some of the blueberries are still holding their shape. Remove from heat and stir in cinnamon.

To serve

1. Once your shortcakes have cooled slightly, use a sharp serrated knife to slice them in half.
2. Dollop on half with a generous scoop of whipped cream and pour a couple spoon fulls of the blueberry sauce over the whipped cream. Place the top of the shortcake on top and enjoy!