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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Yum yum, peaches Ingredients:
4 ripe peaches |
1 tablespoon kirsch (optional) or 1 tablespoon peach schnapps (optional) |
1 tablespoon granulated sugar, plus more |
granulated sugar, for sprinkling tops |
2 cups all-purpose flour, plus more |
all-purpose flour, for dusting |
1 tablespoon baking powder |
4 tablespoons brown sugar |
1/2 teaspoon salt |
6 tablespoons chilled unsalted butter, cut into pieces, plus more |
unsalted butter, for sheet |
1/4 cup 2% low-fat milk, plus more for brushing tops or 1/4 cup cream, plus more |
milk or cream, for brushing tops |
1 cup heavy cream, for whipping |
1/2 teaspoon pure vanilla extract |
Directions:
1. Heat oven to 400 degrees. Slice peaches; sprinkle with kirsch or schnapps, if desired, and 1 tablespoon granulated sugar. Set aside.
2. In the bowl of a food processor, combine the rest of the dry ingredients. Add butter; process with on-off pulses until mixture resembles coarse meal. While pulsing, slowly add enough milk until dough just comes together.
3. Turn out dough onto a lightly floured board, and knead once or twice. Pat into a 3/4-inch-thick square. Trim edges, and cut into four squares. Brush with additional cream or milk; sprinkle with sugar.
4. Place on a lightly buttered baking sheet; bake for 20 to 25 minutes. Transfer cakes to a wire rack, and allow to cool slightly.
5. Meanwhile, whip the cream: In a large bowl, beat the heavy cream and vanilla extract until stiff peaks form; set aside. Split cakes horizontally. Place bottom halves on dessert plates, and top with peaches and vanilla whipped cream. Cover with top halves of shortcakes, and serve.
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