Benjamina Ebuehi's Peach Shortcakes recipe
Peach Shortcakes recipe by Benjamina Ebuehi
"I’ve had these pretty peach shortcakes on repeat and they’re so easy to make; all you need is a bowl and a trusty spatula. Shortcakes are very similar to a scone but a little fluffier and often made with buttermilk. I add some fine cornmeal to mine for texture. Once baked and golden, split them in half and fill generously with lightly whipped cream and a little drizzle of honey. I’ll sometimes use fresh peaches but I’m currently really enjoying the Fortnum’s peaches in brandy to add a little boozy kick to the afternoon. I love to pile up the shortcakes on a cake stand for everyone to help themselves. If you opt for peaches or any other summer fruit, the colours always pop so beautifully against the tableware!"
Ingredients
Serves 6
For the shortcakes
275g plain flour
50g fine cornmeal or polenta
60g caster sugar
3 tsp baking powder
1⁄4 tsp flaky sea salt
160g cold unsalted butter, diced
200g buttermilk, plus extra to brush
Demerara sugar, for sprinkling
350ml double cream, to serve
2 tsp Fortnum’s Honey
How to Make
STEP 1
For the shortcakes, add the flour, cornmeal, sugar, baking powder and salt to a large bowl and mix to combine. Add in the diced butter and use your fingertips to rub it into the flour. You want the mixture to be quite coarse, with most of the butter the size of peas and a few chunks a bit larger.
STEP 2
Make a well in the centre and pour in the buttermilk. Gently stir until you have a rough, shaggy dough. Turn it out onto a lightly floured surface and gently pat it into a rectangle about 2.5-cm (1-in) thick. Using a sharp knife or bench scraper, slice the dough into 4 and stack the pieces up on top of each other. Use your hands to flatten the stack back down into a rectangle, tidying up the edges with the back of a knife. (This method helps to give flaky layers.)
STEP 3
Slice into 6 pieces and place them on a large baking tray lined with baking paper. Chill in the freezer for 15 minutes or in the fridge for 30 minutes.
STEP 4
Preheat the oven to 200°C (180°C fan).
STEP 5
Brush the tops with a little buttermilk and sprinkle some demerara sugar on top. Bake for 24–27 minutes or until golden and the bases sound hollow when tapped. Let them cool completely on a wire rack.
STEP 6
To make the filling, lightly whip the cream with 2 tsp of honey until you get soft peaks and chill in the fridge until needed.
STEP 7
When you’re ready to serve, slice the shortcakes in half, top with some cream and peaches in brandy. You can drizzle some extra honey on top if you like.