Peach Shortcakes

Directions

1. 1
   Preheat oven to 425 degrees F. Meanwhile, in a large bowl, stir together flour, 1 tablespoon granulated sugar, baking powder, and salt.
2. 2
   Using your fingers, work butter into dry ingredients until mixture resembles small pebbles.
3. 3
   Add 1 cup milk and, with a fork or wooden spoon, mix until just combined.
4. 4
   (If dough is too dry and crumbly, add 1 tablespoon more milk.)
5. 5
   With floured hands, gently shape dough into a ball.
6. 6
   On a floured work surface, roll out or pat dough into a 1/2-inch-thick circle.
7. 7
   Using a 3-inch round cutter or the rim of a glass, cut out dough.
8. 8
   Repeat process, gathering scraps and re-rolling until you have 8 cut circles.
9. 9
   Place on a rimmed baking sheet and bake until tops and bottoms are golden brown, 15 to 17 minutes.
10. 10
    Transfer baking sheet to a wire rack and let cool completely.
11. 11
    Meanwhile, place beaters from an electric mixer and a medium-size metal or glass bowl in the freezer and chill until very cold, about 10 minutes.
12. 12
    In chilled bowl, combine cream, confectioners' sugar, and vanilla.
13. 13
    Using an electric mixer, beat until soft peaks form, about 5 minutes.
14. 14
    Cover with plastic wrap and refrigerate whipped cream for up to 2 hours.
15. 15
    In a medium bowl, toss peaches, lemon juice, and remaining granulated sugar to combine.
16. 16
    Set aside.
17. 17
    Using a serrated knife, split shortcakes in half horizontally.
18. 18
    Place bottom halves, cut side up, on 8 plates.
19. 19
    Divide reserved peaches among bottom halves of shortcakes.
20. 20
    Top each with a dollop of reserved whipped cream; then cap with a top half.