Peaches & Cream Shortcakes

Directions

1. 1
   Heat oven to 350 degrees.
2. 2
   Line a baking sheet with parchment paper or nonstick foil.
3. 3
   You will also need a 2 3/4 inch biscuit cutter.
4. 4
   For shortcakes, mix flour, baking powder, 2 T sugar, the salt and nutmeg in large bowl.
5. 5
   Add butter, cut in with a pastry blender until coarse crumbs form.
6. 6
   Add sweet potato puree, then pour 2/3 cup cream over top; stir with fork until a soft dough forms.
7. 7
   On a lightly floured surface, knead gently 1 or 2 times.
8. 8
   With floured rolling pin, roll out dough to 3/4 inch thick.
9. 9
   Cut 12 rounds with floured cutter.
10. 10
    Reroll; cut scraps.
11. 11
    Transfer to a prepared baking sheet, 2 inches apart.
12. 12
    Brush tops with 2 T cream; dust with sugar.
13. 13
    Bake 30 minutes or until golden brown.
14. 14
    Cool on rack.
15. 15
    For filling, gently boil sugar, water, thyme sprigs and lemon juice in a small saucepan 10 minutes or until syrup turns pale golden.
16. 16
    Remove from heat; cool 5 minutes.
17. 17
    Discard thyme sprigs; stir in peach wedges.
18. 18
    Cool to room temperature.
19. 19
    To assemble, beat the 1 1/4 cups cream with 2 T of the peach syrup until stiff, billowy peaks form when beaters are lifted.
20. 20
    Split shortcakes horizontally; place 1 bottom on each serving plate.
21. 21
    Spoon on peach mixture; top with whipped cream.
22. 22
    Replace shortcake tops.