When peach season arrives, I get really excited. I love juicy, sweet peaches! After already making a peach cobbler this season, I decided to make another Southern treat- shortcakes. I’ve never made a peach version but I knew it had to be good.
Since finding out that my son, Harrison can not tolerate dairy, I have had to refrain from consuming any dairy. I can have ghee though because it is lactose and casein-free. It has been a journey finding brands of non-dairy products that I like as well as finding alternatives to dairy products in recipes. This was my first go at making scones with ghee and dairy-free yogurt. They turned out amazing! I have also been making better-for-you choices by consuming gluten-free, almond flour and spelt products. I have had great success using Berlin Natural Bakery spelt flour in my baked goods. There are so many great nutritional properties in spelt flour.
I hope you enjoy these shortcakes as much as my family and I did.
Peaches and Cream Shortcakes
Print RecipeIngredients
- Coconut Whipped Cream
- 1 (13.5-ounce) can coconut cream
- 2 teaspoons honey (light color)
- Buttermilk Scones
- 1 2/3 cups spelt or all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/3 cup frozen ghee or unsalted butter
- 2 tablespoons pure cane sugar or blonde coconut sugar
- 2 large eggs, divided
- 4 tablespoons non-dairy yogurt (sheep's, oat or coconut) or buttermilk
- Peaches:
- 6 medium ripe peaches, peeled and sliced about 1/4-inch thick
- 1 tablespoon pure cane sugar or blonde coconut sugar
Instructions
To make the coconut whipped cream, refrigerate the can of coconut cream for at least 4 hours or overnight. Open the can. Spoon the white part only into a bowl. Using an electric hand mixer beat until soft peaks form. Add the honey. Use immediately, or store in an airtight container in the refrigerator for up to 1 day.
To make the scones, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Sift the flour, baking powder and salt into a large bowl. Grate the butter into the flour until the mixture resembles coarse crumbs. Stir in the sugar.
In a small bowl, beat 1 egg and the yogurt or buttermilk until combined. Stir the egg mixture into the flour mixture until just incorporated. Using your hands, lightly knead the dough and then press it together to form a soft dough.
Place the dough on a lightly floured surface, and shape into a ball. Pat the dough into about a 1-inch thick round. Using a floured 2 1/2-inch round cutter, quickly push the cutter down through the dough, and lift without twisting. Place the scones on the prepared pan. Reshape the dough, and repeat until all the dough has been used.
Beat the remaining egg in a bowl. Brush the tops of the scones with the beaten egg. Bake the scones for about 15 minutes.
For the peaches, in a bowl combine the peach slices and sugar. Stir to coat. Allow to sit for 10 minutes.
To serve, slice the warm scones in half. Top with some of the sliced peaches and a dollop of coconut whipped cream.
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