Peach Raspberry Shortcakes |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 5 |
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From Ina Garten Barefoot Contessa Parties. Guessing at prep time. Ingredients:
2 cups all-purpose flour |
1 tablespoon sugar, plus extra for sprinkling |
1 tablespoon baking powder |
1 teaspoon kosher salt |
12 tablespoons butter, unsalted and cold, diced |
2 extra large eggs, lightly beaten |
1/2 cup heavy cream, chilled |
1 eggs, beaten with 2 t water or 1 milk for egg wash |
1 cup heavy cream, chilled |
2 tablespoons sugar |
1/2 teaspoon vanilla |
2 peaches, ripe and peeled, pitted and thinly sliced |
1 pint raspberries |
1 orange, zest removed in long strips |
Directions:
1. Preheat the oven to 400 degrees.
2. Sift the flour, 1 T sugar, baking powder and salt into the bowl of an electric mixer fitted w ith the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter mixture. Mix until JUST blended. The dough will be sticky.
3. Dump the dough out onto a well floured surface. Flour your hands and pat the dough out 3/4 inch thick. You should see lumps of butter in the dough.
4. Cut 6 biscuits with a 2 3/4 inch fluted cutter and place on a baking sheet lined with parchment.
5. Brush the tops with egg wash. Sprinkle with sugar and bake for 20-25 minutes, until the outsides are crisp and insides are fluffly baked. Let cool on wire rack.
6. To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
7. Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place slice peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.
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