These peach thyme shortcakes have summer written all over them.
And I could not think of a better recipe to end a long week than these shortcakes right here. I know that I say this often, but these are…at the very least…pretty close to perfection.
Buttery flakey biscuits, finished with a sprinkle of coarse sugar and flaked almonds. Then loaded up with thyme infused honey peaches, whipped mascarpone cream and finished off with the top of the biscuit.
You see? Perfection.
This is one of those recipes that I’ve known for a while I would be making. I’m talking since late May. Yes, I have had these on my editorial calendar for a good two + months, and I’m pretty excited to finally be sharing them. And you know what I love most? Even though I’ve had this idea for months now, in all that time nothing about the idea ever changed . If you know me, than you know that one minute I can love an idea and the next minute I am totally over it. So for a recipe to stick this long, you know it has to be good.
Really, really good.
Also, are these just not the most perfect Friday treat?!
Double also?! Who else is so excited it’s Friday!? Um me! It’s been a looong week, with plenty of ups (YAY), and a few downs (which I realize is typical for just about everyone).
Anyway, I am thankful for Fridays, and for these fun shortcakes. So let’s quickly chat about them and then get on with the weekend!
As I said, I’ve had these on my recipe list for months now, but I wanted to wait until the peaches were just sweet enough to create the perfect dessert. It’s still a little early in the peach season, but I was lucky enough find extra sweet peaches at my favorite local roadside farm stand. And last week my mom told me that the Ohio peaches had just arrived at our former favorite little grocers, Lake Road Market. Point is, the minute I picked up the peaches I knew it was finally time to make these shortcakes.
These biscuits are the same biscuits I use just about any time I make a shortcake recipe, or even just biscuits for breakfast. I always use grated butter and plenty of buttermilk. But for these biscuits I topped them off with some coarse sugar and flaked almonds, which I LOVE with the peaches and thyme…
Speaking of which…the peaches! While the biscuits are great and the cream is delicious, let’s just be real, the peaches are the star. It’s key to find ripe, but firm peaches. If your peaches are overly soft I’m afraid they will just turn to mush, which might still taste good, but the texture might turn people off. So ripe, but firm! The peaches are soaked in a sweet thyme infused honey that takes this peach shortcake from good to out of this world delicious.
I know, so dramatic, but how else am I supposed to get the point across, you know?
Picture it like this…
–>buttery, flakey, homemade biscuit (always homemade)
–>sandwiched with thyme infused honey soaked peaches (yummmmm)
–>then dolloped with mascarpone whipped cream (cause sometimes you just need to elevate by adding whipped cream)
–>finished with a generous drizzle of that thyme honey sauce
Can you see it now? Can you almost taste their deliciousness? I kind of hope so, because you NEED these shortcakes in your life.
Like this weekend. Which is why I’m sharing this recipe with you on a Friday. Because we now all have two full days to get our butts to the farmers market, farm stand, or even better…the actual peach farm to pick ourselves some of the freshest, sweetest peaches summer has to offer.
Then run home to the kitchen and get baking. In less than an hour you can be eating these pretty shortcakes…and trust me, these are good any time of the day…7am or 11pm. These are an all around, anytime kind of dessert.
Got to love summertime. Live it up guys!
Sweet Peach Thyme Shortcakes
Honey Thyme Peaches
- 4 ounces mascarpone cheese
- 1 cup heavy cream
1. Preheat the oven to 400 degrees F.
2. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the butter and toss with the flour. Add the buttermilk and mix until just combined, adding more buttermilk if needed. Drop 6 large spoonfuls of batter onto a parchment lined baking sheet. Brush each with buttermilk and sprinkle with sugar and almonds. Bake until golden brown, 15 to 18 minutes. Cool slightly before filling.
3. Meanwhile, heat the honey, thyme, vanilla and sea salt in a small sauce pan over medium heat until it just comes to a boil. Remove from the heat and pour the honey over the sliced peaches. Let sit 5-10 minutes.
4. To make the cream. Whip the mascarpone and cream together until stiff peaks form.
5. To assemble, slice each biscuit in half. Spoon the peaches and honey overtop. Add a dollop of cream and finish by adding the top of the biscuit. EAT!
Peach shortcakes in summer…the best!