MARKET STREET'S PEACH SHORTCAKES

This recipe is from one of the large grocery stores in our area.

1 cup flour (I always recommend white whole-wheat)
1/4 cup + 2 tbsp granulated sugar, divided
2 tsp baking powder
1/2 tsp lemon zest
4-oz cream cheese, cubed
1/3 cup + 1 tbsp milk, divided
3 large fresh peaches, sliced
1 1/2 tbsp lemon juice
1 cup thawed whipped topping

Preheat oven to 425 degrees.

Mix flour, 2 tablespoons granulated sugar, baking powder and lemon zest together in a large bowl. Cut in the cream cheese using a pastry blender (or 2 knives) until mixture resembles coarse crumbs. Stir in the 1/3 cup of milk until a dough forms.

Using floured hands, divided dough into 8 pieces and shape each piece into a ball.

Spray a baking sheet with nonstick cooking spray and place balls 3-inches apart on the sheet. Flatten each to 1/2-inch thickness. Brush the tops lightly with the remaining milk and sprinkle with 2 teaspoons of the remaining sugar.

Bake at 425 degrees 12 to 15 minutes until golden brown. Meanwhile combine the peaches, remaining sugar and lemon juice.

Allow shortcakes to cool slightly and then split half crosswise. Right before serving, fill with the peaches and cool whip.

Yield: 8 servings

Market Street Photo