Southern Peach-and-Blueberry Shortcakes

Southern Peach-and-Blueberry Shortcakes Recipe
SOUTHERN DESSERTS Finalist. You can find coarse sugar at specialty baking shops.
2

Has potential

Yield:

Makes 9 servings

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Chill: 1 Hours
Bake: 15 Minutes

Ingredients

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

Preparation

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.

Note:

Clifton Holt, Birmingham, Alabama,

January 2006
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