Peach Melba Shortcakes

Name: Peach Melba Shortcakes
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon plus 1 tsp. baking powder; 1 teaspoon salt; 7 tablespoons sugar, divided; 1/4 cup cold butter, cut into small cubes; 1 large egg; 1/2 teaspoon vanilla extract; 3/4 cup half-and-half; Parchment paper; 1 tablespoon half-and-half; 6 large fresh, ripe peaches, peeled and sliced; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons vanilla bean paste; 2 pt. fresh raspberries; 1/4 cup honey

15 ingredients

6 steps

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon plus 1 tsp. baking powder
1 teaspoon salt
7 tablespoons sugar, divided
1/4 cup cold butter, cut into small cubes
1 large egg
1/2 teaspoon vanilla extract
3/4 cup half-and-half
Parchment paper
1 tablespoon half-and-half
6 large fresh, ripe peaches, peeled and sliced
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla bean paste
2 pt. fresh raspberries
1/4 cup honey

Directions

1

Preheat oven to 425°. Combine first 3 ingredients and 1 Tbsp. sugar in a large bowl; cut in butter with a pastry blender or 2 forks until crumbly. Whisk together egg, vanilla extract, and 3/4 cup half-and-half; add to dry ingredients, stirring just until dry ingredients are moistened and dough comes together.
2

Turn dough out onto a lightly floured surface; roll or pat dough into a 7-inch circle (about 1-inch thick). Cut into 8 wedges; place on a parchment paper-lined baking sheet. Brush tops with 1 Tbsp. half-and-half; sprinkle with 2 Tbsp. sugar.
3

Bake at 425° for 15 to 20 minutes or until golden.
4

Meanwhile, stir together peaches, next 2 ingredients, and remaining 4 Tbsp. sugar in a bowl.
5

Cook raspberries and honey in a medium saucepan over medium-low heat 3 minutes, stirring with a fork to lightly crush berries. Spoon raspberry mixture onto 8 individual serving plates.
6

Split warm shortcakes in half horizontally. Place shortcake bottoms on top of raspberry mixture, and top with peaches and shortcake tops. Serve immediately with Sorghum Whipped Cream.

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