A last lingering look at the fresh fruits of summer, this dish works with any fruit.
1 1/2 cups (350 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) baking powder
1 1/2 tsp (7 mL) sugar
1/4 tsp (1 mL) baking soda
2 ounces (60 g) unsalted butter, chilled and cut into cubes
1/2 cup (125 mL) buttermilk
2 Tbsp (30 mL) whole milk
1 lemon, zested
1/2 cup (125 mL) crème fraîche
1 inch (2.5 cm) piece ginger, grated
1/4 vanilla bean
1 1/2 Tbsp (22 mL) sugar
3 peaches, sliced
1/4 cup (60 mL) heavy cream, whipped with 1 tsp (5 mL) of sugar
Sift the flour, salt, baking powder, and suger into a bowl. Add the butter and combine until the consistency of small peas. Make a well in the centre and add the lemon zest, milk, and buttermilk. Combine just enough to bring the dough together (the dough should feel damp). Preheat the oven to 450 F (230 C) and let the dough rest for 10 minutes.
Roll out the dough to about 1/2 inch (1.25 cm) thickness and cut into 3-inch (7.5-cm) rounds with a biscuit cutter. Place on a baking sheet and bake for 10 to 12 minutes or until golden brown. Cool. Biscuits can be frozen.
In a small saucepan, combine the ginger, sugar, vanilla beans, and crème fraîche. Bring to a simmer and whisk to dissolve the sugar. Strain and set aside until ready to serve.
To serve, cut the shortcake biscuits in half. Spoon a pool of the ginger crème fraîche in the centre of 4 bowls. Place the bottom half of the biscuit in the crème fraîche and top with a quarter of the sliced peaches. Top with the whipped cream and the top of the biscuit. Serve immediately. Serves 4.
source: "Cru", alive #287, September 2006
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