- 2 1/2 cups all-purpose flour
- 1 tablespoon plus 1 tsp. baking powder
- 1 teaspoon salt
- 7 tablespoons sugar, divided
- 1/4 cup cold butter, cut into small cubes
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup half-and-half
- Parchment paper
- 1 tablespoon half-and-half
- 6 large fresh, ripe peaches, peeled and sliced
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons vanilla bean paste
- 2 pt. fresh raspberries
- 1/4 cup honey
- Sorghum Whipped Cream
How to Make It
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.
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.
Bake at 425° for 15 to 20 minutes or until golden.
Meanwhile, stir together peaches, next 2 ingredients, and remaining 4 Tbsp. sugar in a bowl.
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.
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.