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This past Sunday I visited Arrington Vineyards for the first time with friends, many of whom were new to the south. I'm always up for a good excuse to bake, and with that in mind I endeavored to find a recipe that radiated southern charm. Oh and did I mention that I decided this 2 hours before the event? Sometimes inspiration hits me at the last minute.
Luckily Epicurious provided this little gem: Brown Sugar Shortcakes (my one track mind ignored the strawberries and white chocolate whipped cream, though I'm sure they are lovely). With the ratios and addition of heavy cream, these little tasties realllyy walk the scone line to me. I made two slight changes to the original, which I'll outline below.
Since it is peach season, I thought peaches tossed with Whiskey and a pinch of sugar would be the right compliment and I must admit, the combo was fantastic! Since this was a picnic style outing, I used a 2" scalloped biscuit cutter, cut the peaches into bite size morsels, and used toothpicks to make the whole thing utensil-free.
I hope you enjoy this sweet, quick recipe! The shortcakes keep quite well, so you can make them a day ahead and store in a lidded jar.
BROWN SUGAR SHORTCAKES + WHISKEY PEACHES
(recipe made approximately 36 1.5" mini shortcakes)
Shortcake recipe slightly modified from Epicurious
For the Shortcakes:
3 cups all purpose flour
1/2 cup (packed) golden brown sugar
4 teaspoons baking powder
3/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into 1/4-inch cubes, chilled
1 cup whipping cream, plus additional for brushing biscuits
2" Biscuit Cutter (I used one from a set like this)
For the Whiskey Peaches:
1 teaspoon Whiskey (Jack Daniels is my preference but any kind will do)
1/2 teaspoon Vanilla Extract
1-2 teaspoons Sugar, to taste (right now peaches are perfectly sweet, so I just used a sprinkle of sugar)
2 large, ripe peaches, chopped into bite size pieces
(optional for assembly) wooden toothpicks
Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter. Using fingertips, rub in until coarse meal forms. Gradually add 1 cup cream, tossing until moist clumps form. Gather dough into ball; roll out to 1" thickness. If you are working in a warm kitchen like me, you may find it helpful to chill the dough for 15 minutes in the fridge (or 5 minutes in the freezer).
Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Using a 2" biscuit cutter, or whatever you prefer, cut out shortcakes from dough , gathering scraps and reshaping as needed. Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with heavy cream. Bake until tester 8-10 minutes on top or middle rack, until edges are light brown. Check often, as oven temps may very! You don't want dry shortcakes!
While shortcakes are cooling, pour whiskey and vanilla extract into a small mixing bowl. Add your chopped peaches. I probably made mine tiniest bit too small! Sprinkle sugar on top and toss together.
To assemble: Slide several pieces of your Whiskey Peaches onto a toothpick, and insert onto top of a lonely brown sugar shortcake. Enjoy!
Since we were sitting outside in 97 degree southern summer heat, I omitted whipped cream (gasp!). But I think a little dollop on top of the Shortcake, before you stick the Whiskey Peaches on, would be oh-so-cute (and delicious).
I really love the textures of these shortcakes, and feel like they could be adapted into a scone quite easily by adjusting the shape and bake time. I stored the extras in some weck jars that I picked up locally from the Tin Cottage, and they were still tasty today!
Super side note: In my book, this is a special - once in a long while - kinda treat. I usually try to avoid refined sugar and dairy products in my diet. These tender little shortcakes are decadent and flavorful, and my conscience must advise you to "consume in moderation" (aka, share these little morsels with friends, neighbors, co-workers - spread it out!)