Easy Cream Shortcake

I always love biscuit, scone or shortcake. They are easy to make and take very little time. Most of them can finish in just 30 minutes, and when just come out of the oven the warm and sweet aroma always bring a smile on my face. Making them have the only key “Don’t overwork the dough” you just turn the dough to make some skin form on the surface. This recipe I taken from “Spiced Peach Shortcake” in the book name:............ I make shortcake only, but if you want to try I include the Spiced Peach topping recipe too.

Spiced Peach Shortcake

Makes 6 shortcakes

Shortcake:

All-purpose flour 2 cups (260 g)

Baking powder 1 tablespoon

Granulated sugar 2 tablespoons

Salt ½ teaspoon

Heavy cream 1¼ cups

Milk for brushing

Whipped cream for topping

Topping:

Medium-size ripe but firm peaches,

(peeled, pitted, and cut into ½ -Inch pieces) 5

Firmly packed light brown sugar ½ cup

Ground cinnamon ¼ teaspoon

Ground nutmeg ⅛ teaspoon

Pure almond or vanilla extract ⅛ teaspoon

Fresh lemon Juice 2 teaspoons

1. To make the topping, in a large, heavy saucepan combine the peaches, brown sugar, cinnamon, nutmeg, almond extract, and lemon juice and stir till well blended. Bring the mixture to a simmer, cover, and cook over medium-low heat till the peaches are just soft, about 10 minutes. Remove from the heat and let cool.

2. Meanwhile, preheat the oven to 425°F (220°C).

3. To make the shortcake, in a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt, add the cream, and stir just till a soft dough forms. Transfer the dough to a lightly floured work surface and knead about 8 times. Pat out the dough ½ inch thick and cut out rounds with a 3-inch biscuit cutter. Pat the scraps together and cut out more rounds till there are 6 in all. Arrange the rounds on a large baking sheet about 1 inch apart, brush the tops with milk, and bake in the center of the oven till golden, about 15 minutes. Let the biscuits cool.

4. Split the Shortcake in half, arrange the bottom halves split side up on 6 dessert plates, and mound equal amounts of the peaches on top of each. Top each mound with the other biscuit half and a generous dollop of whipped cream. Serve immediately.