Buttermilk Shortcakes with Butterscotch Roasted Peaches & Cream

Why should strawberries have all the fun? Peaches work beautifully in a shortcake dessert, especially when roasted in butter and brown sugar to sweeten and concentrate their flavor. All of the elements for the dessert can be made ahead of time, but do not assemble until serving.

Buttermilk Shortcakes with Butterscotch Roasted Peaches & Cream

Prep Time 15 minutes
Cook Time 45 minutes
Why should strawberries have all the fun? Peaches work beautifully in a shortcake dessert, especially when roasted in butter and brown sugar to sweeten and concentrate their flavor. All of the elements for the dessert can be made ahead of time, but do not assemble until serving.
No ratings yet
Servings 6

Ingredients
 

For the shortcakes

  • 2 cups (240 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 tablespoon sugar, divided use
  • 1 teaspoon lemon zest
  • 8 tablespoons (1 stick) cold unsalted butter
  • ¾ cup buttermilk

For the peaches

  • 3 large ripe peaches
  • ¼ cup brown sugar
  • 1 tablespoon unsalted butter
  • teaspoon ground cinnamon

To finish

  • 1 ½ cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon bourbon, or substitute vanilla

Instructions
 

  • Preheat the oven to 400 degrees and line a baking dish with a piece of parchment paper.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, 2 tablespoons sugar and lemon zest. Cut the butter into pieces and work it into the flour mixture with your hands, a pastry cutter, or use a food processor until it is mostly incorporated with some pea sized lumps.
  • Stir in the buttermilk, and if the mixture is too dry add just a little bit more until the dough comes together. Turn out onto a floured board and pat into a 1” thick square. Cut into four pieces, stack them on top of each other, then press down, using your hands or a rolling pin to shape into a rectangle about 1” thick. Cut into 6 squares and place on your baking sheet, and sprinkle evenly with the remaining tablespoon of sugar. Freeze for 10 minutes, or refrigerate for 30 minutes.
  • Bake for 20 minutes until golden. Remove and let cool slightly.
  • While the shortcakes are chilling, make the peaches. Cut the peaches in half and remove the pit (a melon baller helps if it does not come out easily, and also can be used to make nice cavities for the butter and sugar). Place the peaches in a parchment lined baking dish that can hold them in a single layer. Cut the 1 tablespoon of butter into 6 pieces, and place one piece in each of the 6 cavities of the peaches. Distribute the brown sugar equally among the peaches, 2 teaspoons per peach, and sprinkle the cinnamon over top (it is a small pinch of cinnamon per peach). Place in the 400 degree oven and roast for 30 minutes. After 30 minutes, cover with foil and continue to roast for another 15 minutes. They should be soft and caramelized at the end. Remove from the oven and let them cool down slightly.
  • Make the whipped cream. In a stand mixer or using electric beaters, beat the cream and sugar until thickened. Add in the bourbon (or vanilla extract) and beat just to combine.
  • Split the shortcakes in half and place one each onto dessert plates. Spoon a hefty dollop of whipped cream on the bottom half of the shortcakes, then top each one with a peach half, drizzling any extra sauce from the pan over the peaches. Place the tops of the shortcakes on the peaches, then serve immediately, passing extra whipped cream.

Notes

*Shortcakes can be baked 2 hours ahead. Or you can freeze the dough, letting it sit at room temperature for 15 minutes before baking, and bake off just before serving.
*Peaches and whipped cream can be made 4-6 hours ahead. Rewarm the peaches in a 250 F oven for 10 minutes before serving.
Tried this recipe?Let us know how it was!
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving