Peach Cornmeal Shortcakes

Peach Cornmeal Shortcakes

Ingredients:

Shortcakes

• 1 1/2 cups unbleached white flour, plus more for kneading
• ½ cup cornmeal
• ¼ cup granulated cane sugar
• 1 Tbsp baking powder
• 1 tsp salt
• ¾ cup cold butter, cut into cubes
• 1 cup buttermilk

Peaches

• 1 lb fresh peaches, sliced
• 2 Tbsp brown sugar
• 1 Tbsp lemon juice
• ½ tsp ground cardamom

Topping

• Vanilla ice cream

Instructions:

1. Preheat the oven to 425°F. Line a large baking sheet with parchment or a silicone mat.
2. In a mixing bowl, whisk together flour, cornmeal, cane sugar, baking powder, and salt. Cut in the butter with a pastry cutter or fork until the mixture forms coarse crumbs. It will look similar in texture to wet sand.
3. Make a small well in the center, and pour in buttermilk. Toss with a fork until milk is incorporated. Gently knead 5 or 6 times until a soft dough forms. Add a little more flour if it is too wet.
4. Scoop out ½ cups of dough onto the prepared baking sheet. Gently pat them to ½-inch thick. Bake for 15-18 minutes, or until golden brown. Cool on a wire rack.
5. Toss sliced peaches with brown sugar, lemon juice, and cardamom. Allow to macerate for about 30 minutes. 
6. Top shortcakes with peaches and ice cream. Enjoy!

Makes 12 shortcakes

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