Peaches & Cream Shortcakes

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 cups flour
• 2 1/2 teaspoons baking powder
• 2 tablespoons sugar, plus extra for dusting
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup cold unsalted butter, cut in bits
• 1/2 cup canned sweet potato puree
• 2/3 cup heavy whipping cream, plus
• 2 tablespoons heavy whipping cream
• 1 1/4 cups sugar
• 1/2 cup water
• 6 sprigs fresh lemon thyme
• 1 tablespoon fresh lemon juice
• 6 large peaches, halved, pitted, cut in 1/2-inch wedges
• 1 1/4 cups heavy whipping cream
• lemon fresh thyme sprig, garnish

Recipe

• 1 heat oven to 350 degrees.
• 2 line a baking sheet with parchment paper or nonstick foil.
• 3 you will also need a 2 3/4 inch biscuit cutter.
• 4 for shortcakes, mix flour, baking powder, 2 t sugar, the salt and nutmeg in large bowl.
• 5 add butter, cut in with a pastry blender until coarse crumbs form.
• 6 add sweet potato puree, then pour 2/3 cup cream over top; stir with fork until a soft dough forms.
• 7 on a lightly floured surface, knead gently 1 or 2 times.
• 8 with floured rolling pin, roll out dough to 3/4 inch thick.
• 9 cut 12 rounds with floured cutter.
• 10 reroll; cut scraps.
• 11 transfer to a prepared baking sheet, 2 inches apart.
• 12 brush tops with 2 t cream; dust with sugar.
• 13 bake 30 minutes or until golden brown.
• 14 cool on rack.
• 15 for filling, gently boil sugar, water, thyme sprigs and lemon juice in a small saucepan 10 minutes or until syrup turns pale golden.
• 16 remove from heat; cool 5 minutes.
• 17 discard thyme sprigs; stir in peach wedges.
• 18 cool to room temperature.
• 19 to assemble, beat the 1 1/4 cups cream with 2 t of the peach syrup until stiff, billowy peaks form when beaters are lifted.
• 20 split shortcakes horizontally; place 1 bottom on each serving plate.
• 21 spoon on peach mixture; top with whipped cream.
• 22 replace shortcake tops.