Fresh Peach Shortcake

For the shortcakes:

3 cups self rising flour
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup butter
3/4 cup half and half

Preheat oven to 400 degrees F.

In a 4-quart mixing bowl, sift together dry ingredients.

Using a pastry blemder or your fingertips, cut butter into dry ingredients until mixture resembles coarse crumbs.

Add half and half and mix with a wooden spoon or dough whisk until dough forms.

Transfer dough to floured work surface; gently kneed for 30 seconds. Pat dough into 1/2-inch thick rectangle.

Using a 3-inch round biscuit cutter, cut 12 biscuitsfrom the dough. Arrange biscuits on lightly greased cookie sheet. Brush tops of biscuits with melted butter and sprinkle with sugar. Bake until golden brown, about 12 to15 minutes

For the filling:

2 tablespoons lemon juice
1/2 cup cold water
6 to 8 fresh peaches
1 1/2 cups sugar

In a small bowl, mix lemon juice and water.

Peel peaches, remove stones and cut into slices about 1/4-inch thick; immediately dip slices into lemon juice and water mixture to prevent peaches from turning brown.

Place peaches into a bowl, add sugar and toss thoroughly to coat. Cover and refrigerate for 1 hour.

Split each shortcake in half and place the bottom half on a serving plate. Top with a generous spoonful of the peaches, then add the top half of the shortcake. Top with another spoonful of peaches and a dollop of whipped cream.

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