Ginger Shortcakes with Peaches and Yogurt Whipped Cream
By Chef Eva
Serves 8
Nutrition facts: Calories: 457; fat: 20 g (saturated: 12g, unsaturated: 8g), carbohydrates: 62g, protein: 9g, fiber: 6g, sugar: 23g
Ingredients
For the Peaches
6 large, ripe peaches, peeled, pitted and cut into ¼-inch wedges
3 Tablespoons honey
Pinch of salt
1 – 1 ½ teaspoons orange blossom water (optional)
For the Shortcakes
2 cups all-purpose flour
½ cup old-fashioned oats
3 tablespoons light brown sugar
½ teaspoon sea salt
2 teaspoons baking powder
½ teaspoon baking soda
8 tablespoons unsalted butter, cut into 8 pieces
½ cup chopped candied ginger
1 large egg
1/2 teaspoon vanilla
2/3 cups buttermilk
1 tablespoon granulated sugar
For the Yogurt Cream
1 cup heavy cream, chilled
½ cup plain yogurt, Greek or otherwise, full-fat or otherwise, chilled
Gently toss three-quarters of peaches with 2 tablespoons honey, a pinch of salt, and orange blossom water if using, in large bowl. Let stand 30 minutes. Toss remaining peaches with remaining 1 tablespoons honey in medium microwave-safe bowl. Microwave on high power until peaches are bubbling, about 1 to 1 1/2 minutes, stirring twice during cooking. Using potato masher, crush peaches into coarse pulp. Let stand 30 minutes.
Meanwhile, Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Pulse flour, oats, brown sugar, baking powder, baking soda, and salt in food processor until no lumps of sugar remain. Scatter chilled butter pieces over top and pulse until mixture resembles coarse meal, about 7 pulses. Transfer to large bowl and stir in candied ginger.
Whisk egg, vanilla, buttermilk together in small bowl. Stir into flour mixture with rubber spatula until large clumps form. Using hands, knead lightly until dough comes together and no dry flecks of flour remain. The texture will be shaggy.
Turn the dough out onto a counter lightly dusted with flour. Knead with a light touch a few times, then roll or pat the dough into a circle about ¾ inch thick. Using a 3-inch cookie cutter (or glass), cut out 4 circles, then gather the remains, shape into a dish, and cut out the last 2 shortcakes. Place them on the baking sheet Sprinkle with granulated sugar evenly over top of biscuits, and bake until golden, 15-17 minutes.
In the bowl of a stand mixer fitted with a whisk, beat heavy cream and yogurt on medium-high speed until soft peaks form. Alternately, you can use a hand mixer or whisk by hand. Taste and add more yogurt or cream to taste and whisk again to soft peaks.
Spoon portion of crushed peach mixture over each bottom, followed by peach slices and any exuded juices. Top peaches with 2 tablespoons whipped cream, cap with biscuit top, and dollop each shortcake with some of remaining whipped cream. Serve immediately.