Summer is long gone where we are, and in fact, Jessica has finally accepted that it’s fall with her first feature recipe for TasteSpotting, Brown Sugar Cookies. But that won’t stop us from posting her adaptation of a recipe for Peach Shortcakes…
makes 6 shortcakes
for the Biscuits
1 2/3 cups all-purpose flour
3 ½ tablespoons granulated sugar
1 tablespoon + ½ teaspoon baking powder
2 hard-boiled egg yolks
6 tablespoons cold unsalted butter, cubed
2 teaspoons lemon zest
2/3 cup heavy cream
for the Peaches
½ pound of peaches, washed, peeled, and sliced
2 tablespoons granulated sugar
for the Whipped Cream
1 cup heavy whipping cream
2-3 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, and pulse until the dough resembles coarse meal. Add the cream and pulse until the dough comes together.
Turn the dough out onto a lightly-floured work surface and knead a couple of times to form a cohesive dough. Pat the dough down until 1-inch thick. Using a biscuit cutter, cut out six shortcakes. Place onto a baking sheet lined with parchment paper. Chill for at least 20 minutes or up to 2 hours.
Preheat the oven to 350°F. Brush the tops of the shortcakes lightly with heavy cream and sprinkle with sugar. Bake until risen and golden brown, 18 to 20 minutes.
While the shortcakes are cooling, toss the sliced peaches with the sugar and let stand. Whip the heavy cream, sugar, and vanilla until soft peaks form.
To assemble, split the shortcakes in half horizontally. Place the bottoms onto plates and spoon the macerated peaches over them. Top with a dollop of whipped cream, then replace the shortcake tops. Serve immediately.