Buckwheat Shortcakes with Earl Grey Apricot Compote and Whipped Cream

Ingredients

• 1 cup plus 2 tablespoons (5 ounces) all-purpose flour
• 1/4 cup plus 2 tablespoons (1.75 ounces) buckwheat flour
• 1/4 cup granulated sugar
• 1 3/4 teaspoons baking powder, sifted if lumpy
• 1/2 teaspoon salt
• 1 cup heavy cream, plus extra for brushing
• 2 tablespoons unsalted butter, frozen at least 1 hour and grated on a box grater
• Turbinado sugar, for sprinkling
• 1 cup (6 ounces) dried apricots, sliced in half lengthwise
• 2 Earl Grey teabags
• 1 vanilla bean, slit lengthwise
• 3 tablespoons honey
• 1 1/4 cups heavy cream
• 1 tablespoon granulated sugar
• Stand mixer with whisk attachment, electric hand mixer, or whisk (for whipped cream), 2 1/4-inch round biscuit cutter or equally sized straight-sided glass

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