Peach Mascarpone Shortcakes

Tender, buttery shortcakes with honey thyme peaches and creamy mascarpone!

Prep Time: 30

Cook Time: 30

Total Time: 1

Makes: 9 shortcakes

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Ingredients

For the buttermilk biscuits
2 cups flour
1 tbsp baking powder
2 tbsps caster sugar
1/4 tsp salt if using unsalted butter
1/2 cup cold butter cubed (115 gms)
1/2 cup cold buttermilk or 1/2 cup cold milk soured with 1/2 tsp lemon juice
Flaked almonds and cream for topping
For the peach filling
6 peaches ripe but firm
1/2 cup honey
2 to 3 sprigs thyme
1/4 tsp salt
1 tsp vanilla
For the mascarpone cream
1/2 cup mascarpone room temperature
1/4 cup cream
1/4 tsp vanilla

Instructions

To make the biscuits, sift the flour and baking powder in a large mixing bowl. Stir in the sugar and salt, if using. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs with a few bigger bits of butter.
Pour in the cold soured milk and quickly bring the dough together with spatula or your hands. It will be wet but manageable.
On a lightly floured silicone baking mat, pat the dough out into a 1/2 inch thick disc. If it feels warm or too soft, stick it in the fridge for a few minutes.
Use a cookie cutter or small bowl 2 inches in diameter to cut out the biscuits. Use a metal spatula to help lift them and place them at least two inches apart on the mat. Re-roll the scraps as needed. Check recipe notes if you'd like to make taller shortcakes.
Mix 1 tbsp cream with 1 tsp water in a small bowl. Brush on top of each shortcake, then top with some flaked almonds. Slide the baking mat with the prepared biscuits onto a baking tray, then transfer to the fridge for 10 minutes. Preheat the oven to 200 C.
Bake the biscuits for 20 to 25 minutes until browned on top, and risen. Rotate the baking tray as needed.
Once the biscuits are done, set them on a wire rack to cool while you do the rest.
Slice the peaches thinly and place them in a bowl. Combine the honey, thyme, salt and vanilla in a small saucepan and bring to a boil on low heat.
Pour the honey syrup over the peaches and let them soak for about 10 minutes. Take care not to soak them too long or they get mushy. It is best to scoop them out and set aside while you make the cream.
In a bowl, combine the mascarpone, cream and vanilla. Beat until soft and fluffy. Keep chilled.
To assemble the shortcakes, slice each biscuit in half and spoon the soaked peaches on the bottom half. Top with a generous dollop of the cream, drizzle some of the honey syrup on it, then place the top half on it. Repeat with the rest. Eat immediately! Best made and finished on the same day :) Any leftover cream and sauce will last one or two days in the fridge.

Notes

*If you'd like to make taller shortcakes, pat the dough out to about 1 inch thickness and cut out 6 larger pieces.

*One tablespoon baking powder seems like a lot, but it's needed to help the shortcakes rise and be fluffy.

*Mascarpone tends to separate faster than other cheeses/creams, especially if the vanilla extract has alcohol in it. It doesn't affect the flavour at all, so don't worry about it.