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Peach Melba Shortcakes

Hands-on time 20 mins
Total time 45 mins
Yield Makes 8 servings

Ingredients

  • 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

  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.

  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.

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

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

  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.

  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