Makes 6 shortcakes
1 cup (113 grams) chopped Sunnyland Farms
Georgia Pecan Halves
2 cups (250 grams) all-purpose fl our
3 tablespoons (36 grams) plus 1 teaspoon
(4 grams) granulated sugar, divided
1½ teaspoons (7.5 grams) baking powder
1½ teaspoons (4.5 grams) kosher salt
¼ teaspoon (1.25 grams) baking soda
¾ cup (170 grams) cold unsalted butter, cubed
¾ cup (180 grams) plus 2 teaspoons
(10 grams) cold whole buttermilk, divided
Peach Filling (recipe follows)
Whipped Cream (recipe follows)
- Preheat oven to 350°F (180°C).
- Spread pecans on a rimmed baking sheet.
Bake until pecans are just beginning to color,
6 to 7 minutes, stirring occasionally. Remove
from oven, and let cool completely. Increase
oven temperature to 425°F (220°C). Line a
baking sheet with parchment paper. - In a large bowl, whisk together fl our,
3 tablespoons (36 grams) sugar, baking powder,
salt, and baking soda. Using a pastry blender,
cut in cold butter until mixture is crumbly.
Refrigerate for 30 minutes. - Add ½ cup (57 grams) cooled toasted
pecans to fl our mixture, stirring to combine.
Add ¾ cup (180 grams) cold buttermilk, stirring
until a shaggy dough forms. - Turn out dough and any remaining fl our
mixture onto a lightly fl oured surface, and
gently knead 2 to 3 times. Pat dough into
a rectangle, 1 inch thick. Cut rectangle into
fourths. Stack each fourth on top of each
other, and pat into a 1-inch-thick rectangle
again. Repeat procedure 3 more times. Pat
dough to 1-inch thickness. Using a 3-inch
round cutter dipped in fl our, cut 4 rounds
without twisting cutter, re-patting scraps to
get 2 more rounds. Place 2 inches apart on
prepared pan. Freeze for 10 minutes.- Brush top of dough with remaining
2 teaspoons (10 grams) buttermilk, and sprinkle
with remaining 1 teaspoon (4 grams) sugar. - Bake until golden brown, 13 to 16 minutes.
Let cool slightly on a wire rack. To serve,
fi nely chop 2 tablespoons (14 grams) of the
remaining toasted pecans. Cut shortcakes in
half horizontally, and layer with Peach Filling
and Whipped Cream. Sprinkle Whipped
Cream with fi nely chopped pecans. Serve with
remaining toasted pecans.
PEACH FILLING
Makes about 3 cups3 cups (462 grams) sliced fresh peaches
(about 3 medium peaches)
3 tablespoons (36 grams) granulated sugar- Place peaches in a large bowl. Sprinkle with
sugar, and toss to combine. Let stand for
30 minutes.
WHIPPED CREAM
Makes 2 cups1 cup (240 grams) heavy whipping cream
2 tablespoons (24 grams) granulated sugar- In the bowl of a stand mixer fi tted with the whisk
attachment, beat cream at medium speed until
slightly thickened. Add sugar, and beat until soft
peaks form. Refrigerate until ready to serve.
ADVERTISINGThese fluffy shortcakes are studded with premium pecans from Sunnyland Farms to add crunch and rich, nutty flavor to
every buttery bite. Served with fresh peaches and homemade Whipped Cream, this classic summertime sweet is rounded
out by a fi nal sprinkling of toasted Sunnyland Farms pecans.