Shortcakes/scones. Whatever, these were delicious. I'm really loving fruit in scones. The scone base here isn't anything really interesting, but the texture is a good fit for the nectarines and the overall effect is just warm and not too sweet and comforting. I would definitely make these again (not true of all scones recipes which eventually I will blog about). Don't look too much at the other recipes on the slide show though or all you will want to do is bake with fruit.
Note: I don't know what kind of nectarines they are using, but 4 is way too many if you use nice large ones. I cut up two and thought that would be just right but since the recipe said 4.... after the third nectarine I knew I had to stop, and even then the cakes were overloaded and I'm even usually a more is more girl when it comes to jazzing up scones but not in this case. Two nice big nectarines should be sufficient.
From Martha Stewart, of all places:
http://www.marthastewart.com/315190/nectarine-shortcakes?czone=food/produce-guide-cnt/summer-produce-recipes&backto=true&backtourl=/photogallery/nectarine-recipes#slide_12
Ingredients:
1/2 pound nectarines (about 4), cut into 1/2-inch pieces
1 T. fresh lemon juice
1/4 C. plus 2 tsp. granulated sugar
2 C. all-purpose flour, plus more for work surface
1 T. baking powder
1/2 tsp. coarse salt
6 T. cold unsalted butter, cut into small pieces
1 C. heavy cream, plus more for brushing (used light whipping cream)
Fine sanding sugar, for sprinkling
Directions:
1. Preheat oven to 400 degrees. Combine nectarines, lemon juice, and 2 teaspoons granulated sugar. Let stand 15 minutes.
2. Whisk together flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl. Using a pastry blender, cut in butter until mixture forms small pieces. Stir in cream. Fold in nectarine mixture.
3. Turn out dough onto a lightly floured surface. Pat into an 8 1/2-inch round. Using a 2 1/2-inch cutter, cut out 8 rounds, and transfer to a parchment-lined baking sheet. Brush with cream; sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes. Let cool on a wire rack. Remaining shortcakes can be stored in an airtight container up to 1 day.
Note: I just globbed these out onto parchment paper without patting and using a cutter, it was fine.
Note: I don't know what kind of nectarines they are using, but 4 is way too many if you use nice large ones. I cut up two and thought that would be just right but since the recipe said 4.... after the third nectarine I knew I had to stop, and even then the cakes were overloaded and I'm even usually a more is more girl when it comes to jazzing up scones but not in this case. Two nice big nectarines should be sufficient.
From Martha Stewart, of all places:
http://www.marthastewart.com/315190/nectarine-shortcakes?czone=food/produce-guide-cnt/summer-produce-recipes&backto=true&backtourl=/photogallery/nectarine-recipes#slide_12
Ingredients:
1/2 pound nectarines (about 4), cut into 1/2-inch pieces
1 T. fresh lemon juice
1/4 C. plus 2 tsp. granulated sugar
2 C. all-purpose flour, plus more for work surface
1 T. baking powder
1/2 tsp. coarse salt
6 T. cold unsalted butter, cut into small pieces
1 C. heavy cream, plus more for brushing (used light whipping cream)
Fine sanding sugar, for sprinkling
Directions:
1. Preheat oven to 400 degrees. Combine nectarines, lemon juice, and 2 teaspoons granulated sugar. Let stand 15 minutes.
2. Whisk together flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl. Using a pastry blender, cut in butter until mixture forms small pieces. Stir in cream. Fold in nectarine mixture.
3. Turn out dough onto a lightly floured surface. Pat into an 8 1/2-inch round. Using a 2 1/2-inch cutter, cut out 8 rounds, and transfer to a parchment-lined baking sheet. Brush with cream; sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes. Let cool on a wire rack. Remaining shortcakes can be stored in an airtight container up to 1 day.
Note: I just globbed these out onto parchment paper without patting and using a cutter, it was fine.
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