Spiced Peach Shortcake with Candied Walnuts Recipe

Name: Spiced Peach Shortcake with Candied Walnuts Recipe
Cook time: 13 min
Total time: 13 min
Yield: 8 shortcakes
Ingredients: Candied Nuts Recipe; 2 14 oz cans sliced peaches, drained OR 6-8 fresh peaches, sliced; 1 tbsp sugar; Splash of bourbon or whiskey; 2 1/4 cups all-purpose flour; 1 tbsp baking powder; 1/4 cup granulated sugar; ½ tsp kosher salt; 1/2 tsp ground ginger; 1/4 tsp ground cardamom; 1 tsp ground cinnamon; 2/3 cup buttermilk; 2 large eggs; 1/2 tsp vanilla extract; 8 tbsp unsalted butter; Splash of milk; turbinado sugar; 1 cup heavy whipping cream; 2 Tbsp confectioner's sugar; 1 tsp vanilla extract

User Reviews

5.0

21 reviews

Excellent

Cook Time
mins
Total Time
13 mins
Servings
8 shortcakes
Calories
516 kcal
Course
Dessert, Breakfast, Others
Cuisine
American, International, African-American Fusion

Spiced Peach Shortcake with Candied Walnuts Recipe

Marcus Rose

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Spiced, sweet shortcake biscuits sop up sweet peach juice and are topped with a dollop of whipped cream and candied nuts for a twist on classics.

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Ingredients

Servings

Candied Nuts Recipe

Peaches

2 14 oz cans sliced peaches, drained OR 6-8 fresh peaches, sliced
1 tbsp sugar
Splash of bourbon or whiskey optional

Biscuits

2 1/4 cups all-purpose flour
1 tbsp baking powder
1/4 cup granulated sugar
½ tsp kosher salt
1/2 tsp ground ginger
1/4 tsp ground cardamom
1 tsp ground cinnamon
2/3 cup buttermilk
2 large eggs
1/2 tsp vanilla extract
8 tbsp unsalted butter melted and cooled
Splash of milk
turbinado sugar for sprinkling

Whipped Cream

1 cup heavy whipping cream cold
2 Tbsp confectioner's sugar sifted
1 tsp vanilla extract

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Instructions

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Toss the peach slices with the sugar and liquor, if using. Set aside for 5 minutes.
Whisk the dry ingredients together in a large bowl. Set aside.
In a large measuring cup or a medium sized bowl, whisk the buttermilk, one egg, vanilla, and butter together until well combined. Pour the wet ingredients into the dry and stir with a baking spatula until just combined. Don't over mix or the biscuits will be hard and dense.
Beat the remaining egg with the splash of milk to create an egg wash. Drop 1/3 cup of dough onto a parchment lined baking sheet about 2-3 inches apart. Brush egg wash over the top of the dough and sprinkle turbinado sugar generously over the top.
Bake for 12-15 minutes. They should be lightly golden brown when done, don't over bake them. Cool the biscuits on a wire rack.
When ready to serve, whip the cold heavy cream, sugar, and vanilla with a hand mixer or whisk (and elbow grease!) until soft peaks form.
To serve, split one biscuit in half and top the bottom half with peaches and the accumulated juice, then add a hearty spoonful of whipped cream.

Nutrition Information

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Serving 1g Calories 516kcal (26%) Carbohydrates 60g (20%) Protein 9g (18%) Fat 26g (40%) Saturated Fat 15g (75%) Polyunsaturated Fat 10g Cholesterol 112mg (37%) Sodium 406mg (17%) Fiber 4g (16%) Sugar 29g (58%)

Nutrition Facts

Serving: 8shortcakes

Amount Per Serving

Calories 516 kcal

% Daily Value*

Serving	1g
Calories	516kcal	26%
Carbohydrates	60g	20%
Protein	9g	18%
Fat	26g	40%
Saturated Fat	15g	75%
Polyunsaturated Fat	10g	59%
Cholesterol	112mg	37%
Sodium	406mg	17%
Fiber	4g	16%
Sugar	29g	58%