Fresh Peach And Gingercream Shortcakes
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
53
Spice
63
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
All-Purpose Flour13 tbsps
Sugar (divided)1 tbsp
Baking Powder1 cup
Ginger Ale4 large
Peaches (halved, thinly sliced)Directions:
1
Preheat oven to 400°F
2
Line baking sheet with parchment paper
3
Whisk flour, 6 tablespoons sugar, and baking powder in large bowl
4
Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes)
5
Mix in 1/4 cup chopped ginger
6
Add ginger ale and 2 tablespoons cream
7
Toss until moist clumps form
8
Gather dough into 7-inch log
9
Cut crosswise into 6 equal rounds
10
Place on sheet, spaced apart
11
Shape each into 2 1/2-inch diameter round
12
Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl; brush over top and sides of shortcakes
13
Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes
14
Cool on sheet
15
Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger
16
Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks
17
Halve shortcakes horizontally
18
Place bottoms on plates
19
Top each with peaches, whipped cream, and shortcake top
20
Preheat oven to 400°F
21
Line baking sheet with parchment paper
22
Whisk flour, 6 tablespoons sugar, and baking powder in large bowl
23
Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes)
24
Mix in 1/4 cup chopped ginger
25
Add ginger ale and 2 tablespoons cream
26
Toss until moist clumps form
27
Gather dough into 7-inch log
28
Cut crosswise into 6 equal rounds
29
Place on sheet, spaced apart
30
Shape each into 2 1/2-inch diameter round
31
Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl; brush over top and sides of shortcakes
32
Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes
33
Cool on sheet
34
Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger
35
Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks
36
Halve shortcakes horizontally
37
Place bottoms on plates
38
Top each with peaches, whipped cream, and shortcake top