Print Recipe

Brown Sugar Peach Shortcake

Ingredients

1/2 cup white whole wheat flour
1 teaspoon baking powder
Pinch salt
2 tablespoons brown sugar, divided
2 tablespoons butter, chilled and cut into 8 pieces
1/4 cup plus 1 tablespoon low-fat buttermilk, chilled
1 teaspoon vanilla extract
4 medium peaches (about 1 pound), peeled and slices
1 cup low-fat Greek yogurt or low-fat vanilla ice cream

Directions

Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper.

In a medium mixing bowl, combine the flour, baking powder, salt, and one tablespoon of the brown sugar.
Add the butter and mix until crumbly, using a pastry cutter, a fork or two knives.
In a liquid measuring cup, combine 1/4 cup buttermilk and the vanilla.
Add the wet ingredients to the dry ingredients, and stir until just combined.
Divide the dough into four portions (about two tablespoons each), and place on the prepared baking sheet.
Brush the tops with the remaining buttermilk.
Bake 13-14 minutes, until light brown.

Meanwhile, prepare the peaches.
Place a small skillet over medium heat, and coat with cooking spray.
Add the peaches and cook 5-6 minutes stirring occasionally, until they start to soften. Add the remaining brown sugar and cook an additional 2-3 minutes, until the peaches begin to caramelize.

Remove the shortcakes from the oven, and cool slightly on wire rack.

To serve, slice each shortcake in half with a serrated knife. Place the bottom half on a serving plate, top with 1/4 of the peaches, and 1/4 cup yogurt or ice cream. Top with the remaining shortcake.

Serving Size: Makes 4 shortcakes.