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Serves : 6

How to Make It

Step 1    

Preheat the oven to 425°. Place the flour, cornmeal, baking powder, salt and 3 heaping tablespoons of sugar in a food processor. Pulse to combine. Add the butter and pulse 10 times, to a coarse meal. With the machine on, quickly pour in 1 cup of the cream. Stop the machine immediately when the dough starts to come together. (It is important not to overwork the dough.)

Step 2    

Place the dough on a clean work surface and bring it together with your hands. Shape it into an even 8-inch round. Cut the round in half, then cut each half into 3 wedges. Place the shortcakes on a buttered baking sheet. Brush them with the remaining tablespoon of cream and sprinkle a little sugar on top of each one. Bake about 15 minutes, until the shortcakes are set and lightly golden.

Step 3    

Cut the shortcakes in half horizontally. Place the bottom halves on each of 6 plates or on a large platter. Spoon some of the peach puree onto the shortcakes and top with a large dollop of the soured cream. Ladle the peaches and their juices over the cream, letting some of the fruit fall onto the plates. Drizzle on a little more peach puree, set the shortcake tops in place and serve.

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