Shortcakes with Grilled Peaches

shortcakes with grilled peaches
Shortcakes with Grilled Peaches
Serves 6
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  1. 2 cups self-rising flour
  2. 2 tablespoons granulated sugar
  3. 6 tablespoons cold unsalted butter, cubed
  4. ½ cup whole buttermilk
  5. 1 teaspoon grated fresh ginger
  6. 1 large egg
  7. 1 tablespoon heavy whipping cream
  8. 1 tablespoon turbinado sugar
  9. ¾ cup honey
  10. 4 slices peeled fresh ginger
  11. 4 medium peaches, peeled, pitted and cut into 6 wedges each
  12. 3 tablespoons canola oil
  13. 3 cups sweetened whipped cream
  1. Preheat oven to 400°. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour and granulated sugar. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. In a small bowl, whisk together buttermilk, grated ginger, and egg. Gradually add buttermilk mixture to dry ingredients, stirring just until moistened.
  3. On a lightly floured surface, gently knead dough 5 or 6 times. Roll dough to ½-inch thickness. Using a 3-inch round cutter, cut dough, rerolling scraps as necessary. Place 2 inches apart on prepared pan. Brush top of dough with cream, and sprinkle with turbinado sugar. Bake until golden brown, about 14 minutes.
  4. In a small saucepan, combine honey and peeled ginger; cook over low heat until warm, about 10 minutes. Discard ginger.
  5. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). In a large bowl, toss peaches with oil. Place on grill rack, and cook until peaches are just heated through and grill marks form, 3 to 4 minutes, turning occasionally. Serve shortcakes with grilled peaches, honey, and whipped cream.
Louisiana Cookin


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