Peach Shortcakes

Peaches are finally in season, and I cannot stop buying them, especially since they’re about 80 cents per pound at my grocery store. I bought about a dozen the last time I was there, intending on making a cobbler or shortcakes. I chose shortcake because I still wanted to keep that fresh taste to the peaches.

This is an adapted version of Martha Stewart’s strawberry shortcakes. These shortcakes are easy to make, and they come out of the oven with a great, crunchy top.

The peaches were probably the most expensive factor, at a whopping 79 cents per pound. I used 4 small peaches, which was less than a pound and yielded a little over 2 cups. I also had to grab a small carton of heavy cream for the whipped cream. The originally recipe calls for a lot more heavy cream, but I had some half-and-half at home. I didn’t want to waste it, so I did some substituting in the recipe.

Those ingredients plus the basic stuff I already had in my pantry probably came out to about $4 for four delicious peach shortcakes. The recipe yields four shortcakes, and I recommend making all four because halving ONE egg is kind of silly.

Ingredients for 4:

  • 2 – 2 ½ cups of fresh peaches, cut into ½ inch slices
  • ¼ cup brown sugar
  • 1 tsp ground cinnamon
  • ¼ cup plus 1 tablespoon granulated sugar, plus a bit more for the topping
  • 2 cups all-purpose flour, plus more for “rolling” it
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons of cold butter, cut into small chunks
  • 1 egg
  • ½ cup plus 2 tablespoons of half-and-half (or heavy cream)
  • ½ cup heavy cream
  • 1 tsp vanilla extract

Combine the peach slices, ¼ cup of brown sugar, and ½ tsp of cinnamon. Mix well and refrigerate for at least 20 minutes.

Preheat oven to 375 degrees.

In a large bowl, combine ¼ cup of granulated sugar, 2 cups of flour, baking powder, ½ tsp cinnamon, and salt. Using your fingers or a fork, cut the cold butter into the mixture until it looks like little pebbles.

In a small bowl, whisk the egg and 1/2 cup of half-and-half. Slowly add it to the flour mixture, until it all just comes together. Then transfer the dough to a floured surface. And pat it down to about a 1-inch thickness. You can now use a cookie cutter to make perfect round shortcakes, but I like them a bit more rough looking. I just grab a quarter of the dough and form it into a mound.

Place all four shortcakes on a baking sheet. Brush the tops of each with half-and-half and sprinkle with some granulated sugar. Bake for 20 to 25 minutes, until lightly golden.

Allow for the shortcakes to rest a few minutes, while making the whipped cream. Whisk the heavy cream, 1 tablespoon of granulated sugar, and vanilla extract together. You can do this by hand, but it’s obviously quicker and easier with a mixer. Don’t overmix though. You want whipped cream, not butter.

After the cream is whipped, cut the shortcakes and assemble.

Published in: on June 16, 2010 at 11:52 am  Leave a Comment  
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