Grilled Peach Shortcakes with Lavender Scones
Strawberry shortcake has a summer cousin. Warm grilled peaches, fluffy mascarpone cream and a golden lavender scone split in half, all drizzled with peach honey.
Strawberry shortcake has a summer cousin. Warm grilled peaches, fluffy mascarpone cream and a golden lavender scone split in half, all drizzled with peach honey.
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Why this pairing works
Grilling caramelizes peaches and deepens their flavor. Buttery lavender scones make a sturdier, more flavorful base than sponge cake, and they hold up to the juices.
Serves 8 Prep 20 min Cook 25 min
Ingredients
- 1 bag Lavender Scone Mix (Classic), plus the ingredients listed on the package
- 3 Tbsp Lavender Sugar, divided
- 4 ripe peaches, halved and pitted
- 1 Tbsp neutral oil, for the grill
- 1 cup heavy cream, cold
- 1/2 cup mascarpone, cold
- 4 Lavender Honey Sticks (Peach), for drizzling
Directions
- Prepare, shape and bake the scones according to the package directions, sprinkling the tops with 1 Tbsp Lavender Sugar before baking. Cool slightly.
- Brush the cut sides of the peaches with oil. Grill cut side down over medium heat until marked, 3 to 4 minutes, then flip and grill 2 minutes more. Slice.
- Whip the cream, mascarpone and remaining 2 Tbsp Lavender Sugar to soft peaks.
- Split each scone, spoon on cream and warm peaches, then add the scone top.
- Snip the honey sticks and drizzle the honey over each shortcake.
Make it your own
- No time to bake? Use fresh Lavender Scones from the farm stand.
- Swap the peaches for grilled nectarines or fresh blueberries.
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