While Executive Pastry Chef Jae Newby’s roasted peach shortcake was created for a late-summer women’s golf tournament at Palmetto Bluff Club (Bluffton, S.C.), it’s a versatile concept.
“It definitely plays more toward the Southern charm of a ladies’ brunch,” Newby says, “but it can be modified to fit any occasion.”
This dish is peach-forward, she says, with the warm, complementary spices of cardamom and ginger—”sweet, comfortable heat, followed by the tangy sweetness of the peaches.” The subtle flavors play well together; the scone’s not overpowering, and the peaches are tender—but still have bite.
“The balance of the dish makes me the most proud,” Newby notes. “It was a fun dish to prepare and plate-up. I’m impressed by how simple it was, but it’s still very elegant.”