Nectarines
We grow two varieties of nectarines, a white variety
called Snow Queen and the yellow fleshed Flavor Top.
English Shortcake with
Nectarines
Years ago a little tearoom in
the English countryside, Carolyn Black fell in love with true English
shortcake. Her replica is more like a scone than a sweet biscuit shortcake.
2 ½ cups flour
¾ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter
2/3 cups low fat buttermilk
2 large eggs
4 cups sliced peeled peaches, plums, nectarines or rinsed and drained
raspberries, blueberries or hulled strawberries
1 cup whipping cream
In a bowl mix flour, ½ cup sugar, baking powder, baking soda and salt. With
a pastry blender or your fingers, cut or rub butter until no pieces are
larger than ¼ inch. In a small bowl, mix buttermilk and eggs until a blended
then add to the flour mixture. Do not over beat, just mix until the flour
mixture is wet. You can lightly kneed the mixture and hand form biscuit
shapes, or put onto a cookie sheet as one big round biscuit (and cut into
wedges after it has cooked). Bake for 15-20 minutes at a
preheated oven at 350 degrees. Whip the whipping cream, chop and mix your
fruit, when the shortcake is done and cooled a bit, cut in half give them
scoop of fruit and a dollop of whipping cream. Serves 6-8