There has been little entertaining on my patio this summer. It's not because I haven't wanted to invite friends for dinner -- it's just been too hot! But with daytime temperatures cooling to the mid-70's this past weekend, it was finally time to plan an outdoor meal.
The dinner I hosted was a joint effort with my friend Kathy, who is also the architect that designed my kitchen. Our guests were Susan Gilmore and her husband John, who photographed my kitchen for Midwest Home and Real-Life Kitchens and Baths (coming out this fall?).
It was also a stone fruit weekend. Saturday I made my favorite double-crust Cherry-Berry Pie. For dessert Sunday night we had fresh Peach Shortcake with Whiskey-Brown Sugar Cream.
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold, cut into small cubes
• 1 large egg
• 1/4 cup whole milk
• 5 tablespoons heavy cream
• Additional whipping cream for brushing scones
• Additional granulated sugar, for sprinkling
• 3 pounds peaches, peeled, pitted, and cut into 1/2-inch slices
• 2 tablespoons lemon juice
• 1/3 cup packed brown sugar
WHISKEY-BROWN SUGAR CREAM:
• 1 cup chilled heavy cream
• 2 tablespoons packed brown sugar
• 1 1/2 tablespoons whiskey
TO MAKE THE SCONES:
1. Preheat oven to 425˚F. Line a small heavy baking sheet with parchment paper and set aside. In the bowl of a food processor, combine the flour, 1/4 cup sugar, baking powder and salt. Pulse until blended. Add the butter and pulse again until the butter is the size of small peas.
2. In a large bowl gently whisk together by hand the egg, milk and 5 tablespoons heavy cream. Add the flour-butter mixture and stir together with a fork just until combined. Gather dough together and on a lightly-floured work surface, pat the dough into a round about 3/4 of an inch thick. Try to work the dough as little as possible. Using a 3-inch round biscuit cutter, cut 4 rounds and transfer to a parchment-lined heavy baking sheet. Gather together the remaining dough and cut 2 more rounds.
3. Brush the tops of the 6 scones with the 1 tablespoon heavy cream and sprinkle with sugar. Bake in the middle of the oven for approximately 14 minutes or until golden. I found, the 2 times I baked these scones, that the bottoms will become quite dark. A heavy baking sheet is recommended. Cool the scones briefly on a wire rack before splitting and filling with the peaches.
TO MAKE THE PEACHES:
1. Gently stir together the peach slices, lemon juice, and brown sugar. Set aside at room temperature for 2 hours, stirring occasionally.
TO MAKE THE WHISKEY-BROWN SUGAR CREAM:
1. Combine the heavy cream, brown sugar, and whiskey in a medium bowl. Whip until soft peaks form. Cover and chill in the refrigerator until filling the shortcakes.
To serve, slice the scones in half and spoon some of the peach juices onto the bottom halves; top with the sliced peaches, whipped cream and other half of the scones.
The scone are best eaten the day they are made.
TAKE a LOOK: