A flaky tender shortcake that is quick to make. You could add dried fruit, especially dried cherries or blueberries, into the mix. The fruit for topping should be seasonal. We used peaches but plums or blueberries would be equally as good. You can also combine fruits. These shortcakes are tender and not dry and I have used smaller round versions to serve for tea with butter and jam.
Servings: 4 with leftovers that freeze well
Ready time: 2 hours, including cooling time
1/2 cup buttermilk
¼ cup whipping cream
2 cups all-purpose flour
¼ cup granulated sugar
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
2 tsp grated fresh ginger
1 tsp grated orange zest
2/3 cup cold unsalted butter, cubed
4 cups peaches (or fruit of choice), peeled or not
2 tbsp sugar
1 tsp grated lime zest or to taste
2 tbsp orange liqueur or peach schnapps or peach nectar
1 cup whipping cream
½ cup Greek yogurt
Preheat oven to 425 F.
Combine buttermilk and whipping cream. Reserve in the refrigerator.
Sift together the flour, 3 tbsp sugar, baking powder, salt and baking soda in a bowl. Stir in ginger and orange zest, incorporating well. Cut in butter until mixture resembles breadcrumbs. Stir in enough cold buttermilk mixture until dough clings together, about ½ cup.
Place on a floured board and knead together 5 or 6 times. Roll or pat out dough into 1-inch thick circle, about 6-inches across. Cut into 6 or 8 wedges. Place on a cookie sheet, brush with extra buttermilk mixture and sprinkle over remaining 1 tbsp sugar.
Bake for 10 to 15 minutes or until browned and risen.
Roughly chop half of peaches. Add sugar and lime zest. Slice remaining peaches and toss with liqueur. Whip together whipping cream and yogurt.
Split shortcakes in half. Pile on chopped peaches and top with whipped cream mixture. Surround with sliced peaches.