Peach Shortcakes
The Spice & Tea Exchange
10 shortcakes
30 minutes
30 minutes
These drunken bourbon-tea peaches are spooned over a buttery, flaky shortcake with a cloud of vanilla whipped cream and a sprinkle of dried thyme. Perfect for a backyard BBQ or pool day, these shortcakes are delicious, aromatic, and perfectly indulgent.
Ingredients
blank
- 1 cup + 2 Tbsp sour cream
- ½ cup + 1 Tbsp heavy cream
- 3 cups all-purpose flour
- 2¼ tsp baking powder
- ½ tsp baking soda
- 2 Tbsp granulated sugar
- 2¼ tsp kosher salt
- ¾ cup cold unsalted butter, cubed
- 1 ea egg, beaten
- 1½ Tbsp Peach on the Beach Sugar
blank
- ¾ cup + 1 Tbsp water
- 1 Tbsp Bourbon Chestnut Herbal Tea
- ¼ cup bourbon
- 3 Tbsp Vanilla Turbinado Sugar
- ¼ cup honey
- 4 ea peaches, peeled, pitted, halved
- pinch kosher salt
- 2 Tbsp unsalted butter
- ½ tsp Vanilla Bean Paste
blank
- 1½ cups heavy whipping cream
- ½ cup crème fraiche*
- ¼ cup granulated sugar
- Pinch kosher salt
- 1 tsp Vanilla Bean Paste
- Pinch Thyme, for assembly
- *optional - use 2 cups heavy cream if omitting
Directions
- Prepare Shortcakes. Preheat oven to 400°F. Line 2 baking sheets with parchment; set aside. In a bowl, mix sour cream and heavy cream; set aside. In a separate bowl, whisk flour, baking powder, baking soda, sugar, and salt. Add cubed butter, then mash with fingers until pea-sized bits form. Make a well in the dry ingredients; add wet ingredients, stirring until clumpy. Gently form into a mass without overworking.
- On a floured surface, shape the dough into a 1-inch thick square. Cut it into 12 even pieces, stack them on top of each other, and press them back into a 1-inch thick rectangle. Then, either cut the dough into 10 squares or use a biscuit cutter to shape them. Place on parchment-lined baking sheets; brush with beaten egg, and sprinkle with Peach on the Beach Sugar. Freeze for 10 minutes. Bake 20 to 25 minutes until golden.
- Prepare Peaches and Syrup. Simmer water in a small saucepan. Turn off heat; add Bourbon Chestnut Herbal Tea. Cover; steep 8 to 10 minutes, and strain fully. Ensure ¾ cup of tea concentrate remains. In a skillet, simmer bourbon and Vanilla Turbinado Sugar, 1 to 2 minutes. Stir in honey, then sear peaches, cut-side down, for 2 to 3 minutes. Add steeped tea and salt; simmer 5 to 7 minutes, until peaches soften and syrup thickens. Remove peaches; stir in butter and Vanilla Bean Paste. Remove from heat; allow to cool. Slice peaches lengthwise.
- Prepare Whipped Cream. Whip heavy cream, crème fraîche, sugar, salt, and Vanilla Bean Paste until soft peaks form.
- Assembly. Slice shortcakes in half. On bottom half, layer with peache slices, drizzle syrup, and top with whipped cream. Sprinkle with thyme, add top half. Serve immediately.