Brown Sugar Pecan Shortcakes with Macerated Stone Fruit and Cream
Recipe by Pamela Thibodeaux
Photo by Ally Kovar
2 cups Sonora Whole Wheat flour or Mediterranean Whole Wheat flour
4 T dark brown sugar
1 T baking powder
1/2 t salt
1/2 C (1 stick) cold butter cut into small cubes
1 large egg
1/2 C buttermilk
1/2 C pecan pieces (optional)
To top:
Melted butter
Brown sugar
A few Stone fruit, sliced
Macerated in sugar and lemon juice.
(I used a peach preserve)
1 cup heavy cream
2 T powdered sugar
Pinch of salt
Whip to soft peaks
Yields: 4-6 servings
Preheat oven 375F. Combine all the dry except pecans. Cut in your cold butter until you get pea-size pieces. Add your pecans (optional). Whisk your egg and buttermilk together then fold it into your dry ingredients. Gently fold with a spatula until it comes to a shaggy dough, then pour out onto a work surface. Lightly dust your surface with flour and very lightly roll the ball until it all comes together. Using more flour if needed, roll out to desired thickness (I did 1 in rounds).
Place rounds onto a lined baking sheet. Chill for 15min. Brush the tops with the melted butter and sprinkle brown sugar or turbinado sugar. Bake for 16-20min depending on your oven and rotating at the half-mark.
Why Sonora Wheat?
The buttery flavor and soft texture it gives to baked goods make it perfect for shortcakes, quickbreads, scones, and muffins. Learn more about Sonora Wheat here.