Desserts

October 20, 2022

Peach Ginger Oat Shortcakes

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Peach Ginger Oat Shortcakes make the most of peach season, pairing the juicy, sweet fruits with spicy, warm ginger oat shortcakes. Add a dollop of whipped cream and savor the summer!

Shortcakes aren’t just for strawberries! Pair a good scone base with any fresh seasonal fruit and some whipped cream, and you’ve got a fun play on a nostalgic dessert. There’s lots of options when it comes to the actual “shortcake” base - everything from sponge cake to angel food cake to biscuits to scones. A good crumbly scone is my favorite, so that’s what I’ve done here. 

These shortcakes are actually a play on my Lavender Oat Scones, and I could happily eat these ginger oat scones just as they are. But ginger and peaches go so beautifully together, I decided to turn them into a dessert and celebrate this popular summer fruit. 

Serve Peach Ginger Oat Shortcakes starting with a scone for the base, topped with fresh diced (or sliced) peaches, a drizzle of pure maple syrup, and finished with a dollop of lightly sweetened whipped cream. Sit outside in the evening, and soak up golden hour while savoring this golden-hued dessert. 

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Ingredients assembled for Peach Ginger Oat Shortcakes
Assemble your ingredients.

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Steps of mixing up the scone shortcake dough
Mix up the dough for the scone shortcake base. Combine dry ingredients, then wet ingredients, then mix together.

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Divide the dough into two circles, and cut each into six triangles
Divide the dough into two, and gently shape into 6-inch circles. Cut each circle into six equal triangles.

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Scones on a baking sheet in stages from unbaked to baked
Transfer the scones to a parchment-lined baking sheet, brush the tops with oat milk, sprinkle with coarse sugar, and bake until golden.

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Ginger Oat Scones piled on top of each other
The scones are best served slightly warm.

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Two Peach Ginger Oat Shortcakes in glass bowls next to a pile of ginger oat scones
To assemble the shortcakes, start with a scone for the base, then add fresh sliced peaches, a drizzle of maple syrup, and top with lightly sweetened whipped cream.

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Two Peach Ginger Oat Shortcakes in glass bowls next to a pile of scones, a bowl of sliced peaches, and a small basket of fresh whole peaches
Peach Ginger Oat Shortcakes celebrate the golden hour of the summer season!

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Peach Ginger Oat Shortcake in a glass bowl with an antique silver spoon with the word joyful stamped on it
Peach Ginger Oat Shortcakes are truly a joyful summer dessert!

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Peach Ginger Oat Shortcakes

Peach Ginger Oat Shortcakes make the most of peach season, pairing the juicy, sweet fruits with spicy, warm ginger oat shortcakes. Add a dollop of whipped cream and savor the summer!

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

18

min

total:

33

min

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Ingredients

2 cups old-fashioned, rolled oats

1 1/2 cups all-purpose flour

1/4 cup light brown sugar, packed

4 tsp. baking powder

1tsp. ground ginger

1/2 tsp. sea salt

1/4 cup minced candied ginger

1/2 cup (1 stick) unsalted butter, melted and cooled slightly

1/3 cup oat milk + 2 Tbsp. (for brushing tops of scones)

1 Tbsp. vanilla extract

1 egg, lightly beaten

Optional: Coarse sugar (such as Demerara) for sprinkling on top of scones


For serving:

Pitted, diced ripe peaches (I estimate 1/2 peach per person)

Pure maple syrup

Lightly sweetened whipped cream

Instructions

  1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper, and set aside. 
  2. In a large bowl, combine the dry ingredients: oats, flour, brown sugar, baking powder, ground ginger, and salt. Stir until combined. Add minced candied ginger and stir until coated in the dry mixture (this helps keep the minced ginger, which is pretty sticky, separated and suspended in the dough).
  3. In a medium bowl, whisk together wet ingredients: melted butter, 1/3 cup oat milk, vanilla extract, and egg. 
  4. Pour the wet ingredients into the dry and stir together until just combined - don’t over mix, but don’t leave any dry bits either. 
  5. Turn the dough out onto a clean cutting board and divide into two equal parts. Gently shape the dough into two equal circles, 6 inches in diameter. 
  6. Using a sharp knife, cut each circle of dough into six equal wedges to form the scones. Transfer the scones to the parchment-lined baking sheet. 
  7. Brush the top of each scone with the remaining 2 Tbsp. oat milk. If using the coarse sugar, sprinkle evenly on top of each scone. 
  8. Bake the scones for 16-18 minutes, until golden brown. Remove from the oven and transfer to a wire rack to cool. 
  9. Serve warm, topped with diced peaches, a drizzle of maple syrup, and a dollop of whipped cream. Store scones in an air-tight container on the counter for 3-5 days.

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Hi there, I’m Kira!

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