Peach Shortcakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 ripe peaches
• 1 tablespoon kirsch (optional) or 1 tablespoon peach schnapps (optional)
• 1 tablespoon granulated sugar, plus more
• granulated sugar, for sprinkling tops
• 2 cups all-purpose flour, plus more
• all-purpose flour, for dusting
• 1 tablespoon baking powder
• 4 tablespoons brown sugar
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into pieces, plus more
• unsalted butter, for sheet
• 1/4 cup 2% low-fat milk, plus more for brushing tops or 1/4 cup cream, plus more
• milk or cream, for brushing tops
• 1 cup heavy cream, for whipping
• 1/2 teaspoon pure vanilla extract

Recipe

• 1 heat oven to 400 degrees. slice peaches; sprinkle with kirsch or schnapps, if desired, and 1 tablespoon granulated sugar. set aside.
• 2 in the bowl of a food processor, combine the rest of the dry ingredients. add butter; process with on-off pulses until mixture resembles coarse meal. while pulsing, slowly add enough milk until dough just comes together.
• 3 turn out dough onto a lightly floured board, and knead once or twice. pat into a 3/4-inch-thick square. trim edges, and cut into four squares. brush with additional cream or milk; sprinkle with sugar.
• 4 place on a lightly buttered baking sheet; bake for 20 to 25 minutes. transfer cakes to a wire rack, and allow to cool slightly.
• 5 meanwhile, whip the cream: in a large bowl, beat the heavy cream and vanilla extract until stiff peaks form; set aside. split cakes horizontally. place bottom halves on dessert plates, and top with peaches and vanilla whipped cream. cover with top halves of shortcakes, and serve.