Prep Time
30 Mins
Chill Time
1 Hour
Bake Time
15 Mins
Yield
Makes 9 servings

How to Make It

Step 1

Sift together first 5 ingredients in a large bowl. Chill 1 hour.

Step 2

Line a baking sheet with parchment paper. Lightly coat parchment paper with cooking spray. Set aside.

Step 3

Cut shortening and butter into cold flour mixture with a fork or pastry blender until crumbly. Add 2 cups cold buttermilk, stirring just until dry ingredients are moistened. (Dough will be light and crumbly.)

Step 4

Turn dough out onto a floured surface. Pat dough into a 1-inch-thick circle, and cut with a floured 3-inch round cutter. Place shortcakes 2 inches apart on prepared baking sheet. Repeat procedure once with remaining scraps of dough.

Step 5

Stir together egg yolk and 1/4 cup buttermilk. Brush mixture onto shortcake tops, and sprinkle evenly with coarse sugar.

Step 6

Bake at 425° for 12 to 15 minutes or until lightly browned. Remove baking sheet to wire racks to cool.

Step 7

Stir together peaches, blueberries, 1/2 cup granulated sugar, and ground nutmeg; cover and chill.

Step 8

Beat 1 cup whipping cream and 3 tablespoons confectioners sugar at medium speed with an electric mixer until soft peaks form. Stir in 3 tablespoons almond liqueur, if desired.

Step 9

Split shortcakes in half. Spoon fruit mixture on bottom halves of shortcakes; top with remaining halves and a dollop of whipped cream. Garnish, if desired.

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