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Southern Peach-and-Blueberry Shortcakes

Prep time 30 mins
Chill time 1 hr
Bake time 15 mins
Yield Makes 9 servings
SOUTHERN DESSERTS Finalist. You can find coarse sugar at specialty baking shops.


  • 4 cups all-purpose flour
  • 6 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • no-stick cooking spray
  • 7 tablespoons cold shortening
  • 6 tablespoons cold unsalted butter
  • 2 cups cold buttermilk
  • All-purpose flour
  • 1 egg yolk
  • 1/4 cup buttermilk
  • Coarse sugar
  • 4 cups sliced fresh peaches
  • 1 pint fresh blueberries
  • 1/2 cup granulated sugar
  • Pinch of ground nutmeg
  • 1 cup whipping cream
  • 3 tablespoons confectioners sugar
  • 3 tablespoons almond liqueur (optional)
  • Garnishes: confectioners sugar, coarsely chopped toasted pecans, fresh mint sprigs

How to Make It

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

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

  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.)

  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.

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

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

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

  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.

  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.