- 8
- 70 mins
Ingredients
- 3 peaches, peeled and sliced into thin wedges, or 1 bag (1 lb) frozen sliced peaches, thawed
- 1 container (6 oz) fresh raspberries (1 1/2 cups)
- 3/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup firm butter or margarine
- 2/3 cup milk
- 1/2 teaspoon almond extract
- 1 egg, slightly beaten
- 1 tablespoon milk
- 1/4 cup sliced almonds
- 3 tablespoons coarse sugar
- 1 pint (2 cups) vanilla ice cream
Preparation
Step 1
1 In medium bowl, mix peaches, raspberries and 3/4 cup sugar. Let stand 1 hour so fruit will become juicy.
2 Meanwhile, heat oven to 400°F. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Using wooden spoon, stir in 2/3 cup milk, the almond extract and egg just until blended. (Dough will be stiff.)
3 On ungreased cookie sheet, drop dough by 8 spoonfuls about 2 inches apart. Brush with 1 tablespoon milk; sprinkle almonds over tops of each. Sprinkle with coarse sugar.
4 Bake 14 to 16 minutes or until light golden brown. Remove from cookie sheet; cool 10 minutes.
5 Cut shortcakes in half. Spoon about 1/4 cup ice cream onto bottom of each shortcake. Top each with 1/2 cup of the peach mixture; add tops of shortcakes.
Serves 8
For light golden brown shortcakes, make sure you use a shiny cookie sheet and bake the shortcakes on the center oven rack.
1 Serving Calories520 ( Calories from Fat170), Total Fat19g (Saturated Fat10g, Trans Fat1/2g ), Cholesterol75mg Sodium400mg Total Carbohydrate79g (Dietary Fiber4g Sugars45g ), Protein8g