PEACH SHORTCAKE WITH ENGLISH SCONES
Peaches, biscuits, whipped cream—the complete recipe for Peach Shortcake. What makes this one special is the English Scones. If a Devon Cream Tea has ever been on your radar, you’ll get the idea. Be sure your scone ingredients are at room temperature before you start. While scones bake, cut up peaches, add a little lemon juice and sugar, stir and let sit for a little while. Whip heavy cream, add sifted confectioners sugar and vanilla to taste, to make Crème Chantilly. Let scones cool a little then cover with the peaches and cream. Summer in a bowl!
- 2 cups flour
- 4 tsp baking powder
- ¼ cup sugar
- 6 tblsp salted butter—at room temperature!
- 2/3 cups whole milk
- 1 egg
In a large bowl, whisk the flour, baking powder and sugar to combine well. Add the butter and either pulse in a food processor or cut in with a pastry cutter until the mixture resembles coarse sand. In a separate bowl whisk egg and milk—reserve a little of this mixture to brush on top of scones before baking. Add mixture to dry ingredients and stir into a rough dough. Turn out onto a lightly floured counter and knead only 10 times, then work into a small ball. Roll dough to 1” thick for about 7 large scones, or a little thinner for more, smaller ones. Cut out scones with 2 ½” pastry cutter—roll any leftovers and cut a few more. Don’t twist cutter to seal edges. Place on parchment lined baking sheet and brush tops with egg/milk wash. Bake at 425’ for 13-15 minutes until golden brown.
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