Peach Shortcake With Whiskey Brown Sugar Cream

For those deliciously fresh summer peaches...

Peach Shortcake with Whiskey Brown Sugar Cream

SCONES:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold, cut into small cubes
• 1 large egg
• 1/4 cup whole milk
• 5 tablespoons heavy cream
• Additional whipping cream for brushing scones
• Additional granulated sugar, for sprinkling
PEACHES:
• 3 pounds peaches, peeled, pitted, and cut into 1/2-inch slices
• 2 tablespoons lemon juice
• 1/3 cup packed brown sugar
WHISKEY-BROWN SUGAR CREAM:
• 1 cup chilled heavy cream
• 2 tablespoons packed brown sugar
• 1 1/2 tablespoons whiskey
TO MAKE THE SCONES:
1.  Preheat oven to 425˚F.  Line a small heavy baking sheet with parchment paper and set aside.  In the bowl of a food processor, combine the flour, 1/4 cup sugar, baking powder and salt.  Pulse until blended.  Add the butter and pulse again until the butter is the size of small peas.
2.  In a large bowl gently whisk together by hand the egg, milk and 5 tablespoons heavy cream.  Add the flour-butter mixture and stir together with a fork just until combined.  Gather dough together and on a lightly-floured work surface, pat the dough into a round about 3/4 of an inch thick.  Try to work the dough as little as possible.  Using a 3-inch round biscuit cutter, cut 4 rounds and transfer to a parchment-lined heavy baking sheet.  Gather together the remaining dough and cut 2 more rounds.
3.  Brush the tops of the 6 scones with the 1 tablespoon heavy cream and sprinkle with  sugar.  Bake in the middle of the oven for approximately 14 minutes or until golden.  I found, the 2 times I baked these scones, that the bottoms will become quite dark.  A heavy baking sheet is recommended.  Cool the scones briefly on a wire rack before splitting and filling with the peaches.
 
TO MAKE THE PEACHES:
1.  Gently stir together the peach slices, lemon juice, and brown sugar.  Set aside at room temperature for 2 hours, stirring occasionally.
 
TO MAKE THE WHISKEY-BROWN SUGAR CREAM:
1.  Combine the heavy cream, brown sugar, and whiskey in a medium bowl.  Whip until soft peaks form.  Cover and chill in the refrigerator until filling the shortcakes.
 
TO SERVE:
    To serve, slice the scones in half and spoon some of the peach juices onto the bottom halves; top with the sliced peaches, whipped cream and other half of the scones.
    The scone are best eaten the day they are made.