Irish Cream Scone “Shortcake”

There aren’t too many desserts that are simpler and more delicious than fresh fruit topped with fresh whipped cream atop some type of “cake”.  These scones are not exactly “health food” but they don’t have tons of sugar and are easy to make.

In a large bowl sift together 1 C. white flour and 1 C. fine cornmeal with 1 Tablespoon Baking Powder and a dash of salt.  Add 1 pint of heavy cream and use a wooden spoon or your hands to combine the dry ingredients and liquid.  Don’t overmix.

Shape the dough into scones with your hands and place on a baking sheet.  Brush the tops with a little more cream.

Bake at 350 degrees until they are lightly browned on the bottoms.

While the scones are baking, prep 4 C. fruit: trim berries and pit peaches or nectarines and cherries.  Cut the berries and cherries in half and slice the peaches.

In a bowl, whip 1 pint of heavy cream.  Add 1-2 T. sugar to taste and a tiny amount of vanilla extract.

Cut the scones in half and serve with the fruit and whipped cream.

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