Bon Appétit | August 2008
photo by Sang An
yield
Makes 6 servings
active time
30 minutes
total time
1 hour
The rich and tender biscuits would also be great with plums or blackberries. Rinse and wipe off any fuzz from peaches before using.
Ingredients
Preparation
Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl. Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes). Mix in 1/4 cup chopped ginger. Add ginger ale and 2 tablespoons cream. Toss until moist clumps form. Gather dough into 7-inch log. Cut crosswise into 6 equal rounds. Place on sheet, spaced apart. Shape each into 2 1/2-inch diameter round. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl; brush over top and sides of shortcakes.
Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes. Cool on sheet.
Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger. Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks.
Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top.
Nutritional analysis per serving: Calories (kcal) 646.21; %Calories from Fat 50.2; Fat (g) 36.01; Saturated Fat (g) 22.49; Cholesterol (mg) 118.12; Carbohydrates (g) 77.78; Dietary Fiber (g) 2.63; Total Sugars (g) 42.06; Net Carbs (g) 75.15; Protein (g) 6.08
Nutritional analysis provided by Bon Appétit
my notes
recipe at a glance
type: Kid-Friendly, Entertaining, Cake
main ingredients: Peach, Milk/Cream
dietary considerations: High Fiber
holiday/celebration: Picnic, Summer, Shower, Party, Engagement Party, Birthday, Potluck, Anniversary
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