Honey Rosemary Peach Shortcakes #RSC

Shortcakes are believed to have originated in the United States in the 19th century and were traditionally served with fresh berries and cream.

This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Honey Rosemary Peach Shortcakes #RSC

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 15 min Rest Time 10 min Total Time 45 mins

Servings: 4 Calories: 1400

Best Season: Summer

Ingredients

Servings

• 2 cup All-purpose flour
• 2 tablespoon Sugar
• 2 teaspoon Baking powder
• ¹⁄₂ teaspoon Salt
• ¹⁄₂ cup Unsalted butter
• ¹⁄₂ cup Milk
• 1 teaspoon Vanilla extract
• 1 tablespoon Fresh rosemary
• 2 cup Fresh peaches
• 4 tablespoon Honey
• ¹⁄₂ cup Whipped cream

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Stir in the milk, vanilla extract, and chopped rosemary until just combined.
5. Drop spoonfuls of the dough onto a baking sheet and bake for 12-15 minutes or until golden brown.
6. Meanwhile, slice the peaches and drizzle with honey.
7. Once the shortcakes are cooled, split them in half and layer with the peaches and whipped cream.
8. Serve immediately and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 50g17%

Sugars 30g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.