Peaches & Cream Shortcakes
Delight in juicy peaches and creamy coconut whipped cream in these dairy-free Peaches & Cream Shortcakes, perfect for peach season. Enjoy! 🍒🍰
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at whitneymiller.com.
Cooking tools:
- Hand mixer
- Refrigerator
- Can opener
- Mixing bowl
- Airtight container
- Oven
- Baking sheet
- Parchment paper
- Sifter
- Grater
- Measuring cup
- Measuring spoon
- Cookie cutter
- Pastry brush
- Peeler
- Chef's knife
- Cutting board
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
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