Recipe information
Yield
Makes 8
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
Preparation
Step 1
Preheat oven to 400°F. Combine nectarines, lemon juice, and 2 teaspoons granulated sugar. Let stand 15 minutes.
Step 2
Whisk together the flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl. Using a pastry blender, cut in the butter until mixture forms small pieces. Stir in the cream. Fold in nectarine mixture.
Step 3
Turn out dough onto a lightly floured surface. Pat into an 8 1/2-inch round. Using a 2 1/2-inch 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 to 25 minutes. Let cool on a wire rack. Any remaining shortcakes can be stored in an airtight container up to 1 day.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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