Ingredients for Peach Pattycakes
- 1 large ripe peach, peeled, pitted and sliced
- 4 teaspoons granulated sugar, divided
- 1 teaspoon lemon juice
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 4 tablespoons heavy cream, divided
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How to Make Peach Pattycakes
- Preheat oven to 400°F (200°C). In a medium bowl, gently combine the sliced peaches, 2 teaspoons of sugar, and the lemon juice. Set aside for 15 minutes to allow the peaches to release their juices.
- In a large bowl, whisk together the flour, 2 teaspoons of sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 2 tablespoons of the heavy cream until just combined. Do not overmix.
- Gently fold in the peach mixture and any accumulated juices.
- On a lightly floured surface, pat the dough into a 6x9 inch rectangle.
- Use a 3-inch round cookie cutter to cut out 8 rounds (you may need to re-roll the scraps).
- Transfer the rounds to a parchment-lined baking sheet.
- Brush the tops of the pattycakes with the remaining 2 tablespoons of heavy cream and sprinkle with the remaining 2 teaspoons of sugar.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Let cool slightly on the baking sheet before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
50g
Fat
61g
Carbs
12g
