Hands-on Time
20 Mins
Total Time
45 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Preheat oven to 425°. Combine first 3 ingredients and 1 Tbsp. sugar in a large bowl; cut in butter with a pastry blender or 2 forks until crumbly. Whisk together egg, vanilla extract, and 3/4 cup half-and-half; add to dry ingredients, stirring just until dry ingredients are moistened and dough comes together.

Step 2

Turn dough out onto a lightly floured surface; roll or pat dough into a 7-inch circle (about 1-inch thick). Cut into 8 wedges; place on a parchment paper-lined baking sheet. Brush tops with 1 Tbsp. half-and-half; sprinkle with 2 Tbsp. sugar.

Step 3

Bake at 425° for 15 to 20 minutes or until golden.

Step 4

Meanwhile, stir together peaches, next 2 ingredients, and remaining 4 Tbsp. sugar in a bowl.

Step 5

Cook raspberries and honey in a medium saucepan over medium-low heat 3 minutes, stirring with a fork to lightly crush berries. Spoon raspberry mixture onto 8 individual serving plates.

Step 6

Split warm shortcakes in half horizontally. Place shortcake bottoms on top of raspberry mixture, and top with peaches and shortcake tops. Serve immediately with Sorghum Whipped Cream.

Five & Ten, Athens, Georgia

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