Peach and Ginger Cream Shortcakes

Photo by Kira A.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from bonappetit.com

Ingredients

  • 2

    cups flour

  • 13

    TBS sugar, divided (6 TBS / 1 TBS / 4 TBS)

  • 1

    TBS baking powder

  • 8

    TBS chilled butter, diced

  • 1/2

    cup finely chopped crystallized ginger, divided (1/4 cup / 1/4 cup)

  • 1/2

    cup ginger ale

  • 3

    TBS plus 1 1/4 cups chilled heavy cream, divided (2 TBS / 1 TBS / 1.25 cups)

  • 4

    large peaches, halved, thinly sliced

Directions

1. Preheat oven to 400F. Line baking sheet with parchment paper. Whisk flour, 6 TBS sugar, and baking powder in large bowl. 2. 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 TBS cream. Toss until moist clumps form. Gather dough into 7" log. Cut cross-wise into 6 equal rounds. Place on sheet. Shape each into a 2.5 inch diameter round. 3. Mix 1 TBS cream and 1 TBS sugar in small bowl; brush over top and sides of shortcake. 4. Bake shortcakes until golden and tester inserted into center comes out clean, 20-22 minutes. Cool on sheet. 5. Meanwhile, toss peaches in large bowl with 4 TBS sugar and remaining 1/4 cup chopped ginger. Whisk remaining 1 1/4 cups cream and 2 TBS sugar in medium bowl to peaks. 6. Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top. Makes 6 servings. Each serving = 15 Weight Watchers points.

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