Peaches & Cream Shortcakes – Whitney Miller

Ingredients

• Coconut Whipped Cream
• 1 (13.5-ounce) can coconut cream
• 2 teaspoons honey (light color)
• Buttermilk Scones
• 1 2/3 cups spelt or all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/3 cup frozen ghee or unsalted butter
• 2 tablespoons pure cane sugar or blonde coconut sugar
• 2 large eggs, divided
• 4 tablespoons non-dairy yogurt (sheep's, oat or coconut) or buttermilk
• Peaches:
• 6 medium ripe peaches, peeled and sliced about 1/4-inch thick
• 1 tablespoon pure cane sugar or blonde coconut sugar