Nectarine Shortcakes

Name: Nectarine Shortcakes
Ingredients: 1/2 pound nectarines (about 4), cut into 1/2-inch pieces; 1 tablespoon fresh lemon juice; 1/4 cup plus 2 teaspoons granulated sugar; 2 cups all-purpose flour, plus more for work surface; 1 tablespoon baking powder; 1/2 teaspoon coarse salt; 6 tablespoons cold unsalted butter, cut into small pieces; 1 cup heavy cream, plus more for brushing; Fine sanding sugar, for sprinkling

9 ingredients

14 steps

Ingredients

1/2 pound nectarines (about 4), cut into 1/2-inch pieces
1 tablespoon fresh lemon juice
1/4 cup plus 2 teaspoons granulated sugar
2 cups all-purpose flour, plus more for work surface
1 tablespoon baking powder
1/2 teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into small pieces
1 cup heavy cream, plus more for brushing
Fine sanding sugar, for sprinkling

Directions

1

Preheat oven to 400F.
2

Combine nectarines, lemon juice, and 2 teaspoons granulated sugar.
3

Let stand 15 minutes.
4

Whisk together the flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl.
5

Using a pastry blender, cut in the butter until mixture forms small pieces.
6

Stir in the cream.
7

Fold in nectarine mixture.
8

Turn out dough onto a lightly floured surface.
9

Pat into an 8 1/2-inch round.
10

Using a 2 1/2-inch cutter, cut out 8 rounds, and transfer to a parchment-lined baking sheet.
11

Brush with cream; sprinkle with sanding sugar.
12

Bake until golden brown, 20 to 25 minutes.
13

Let cool on a wire rack.
14

Any remaining shortcakes can be stored in an airtight container up to 1 day.