Butter, -- chilled, cut into
And 2 tablespoons chopped
Egg -- beaten with 1 teaspo
Peach slices -- (fresh or
Grated lemon peel
Juice of 1/2 lemon
Preheat oven to 425. For shortcakes: Combine flour, sugar, baking
powder and salt. Cut in butter until mixture is crumbly. Stir in 1/2
cup pecans. Beat together egg and 1/2 cup milk. Add to flour mixture.
Stir until dough forms a ball. Add more milk if necessary. Gently
knead a few times until ingredients are well mixed. Pat dough out on
lightly floured board to 1/2 inch thick. Place dough on well greased
baking sheet. Brush dough over all with egg wash. Score top of dough
circle with a large knife into 8 wedges, without cutting all the way
through dough. Bake 15 minutes or until golden brown. Cover loosely
with foil if it gets brown too soon. Cool on wire rack to warm. Cut
For fruit: Mix together berries, peach slices, lemon peel and juice.
Toss well. Cover and chill 30 minutes. To serve, split shortcakes.
Spoon some fruit and juice over bottom half of each wedge. Place top
half of wedge on top of fruit. Sprinkle with powdered sugar. Serve
immediately after assembling
Recipe By : THE DESSERT SHOW SHOW #DS3193
From: Meg Antczak Date: 05-23-96 (12:45) Winquest
Pc (199) Cooking