pat's Recipe

Nectarine Shortcakes

Category: Muffins

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

Preheat oven to 400. Combine nectarines, lemon juice, and 2 tsp granulated sugar. Let stand 15 minutes.
Whisk together flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl. Using a pastry blender, cut in butter until mixture forms small pieces. Stir in cream. Fold in nectarine mixture.
Turn out dough onto a lightly floured surface. Pat into an 8 1/2-inch round. Using a 2 1/2-inch cookie cutter, cut out 8 rounds, and transfer to a parchment-lined baking sheet. Brush with cream; sprinkle with sanding sugar. Bake until golden brown, 20-25 minutes. Let cool on a wire rack. Remaining shortcakes can be stored in an airtight container up to 1 day.

makes 8