Nectarine Shortcake

Ingredients

• 4 nectarines, cut into 1/2in pieces
• 1 tbsp fresh lemon juice
• 1/4C plus 2 tsp granulated sugar
• 2C all purpose flour, plus more for work surface
• 1 tbsp baking powder
• 1/2 tsp coarse salt
• 6 tbsp cold unsalted butter, cubed small
• 1C heavy cream, plus more for brushing
• Fine sanding sugar, for sprinkling

Directions

1. Preheat oven to 400 degrees.
2. Combine nectarines, lemon juice, and 2 tsp granulated sugar. Let stand 15 minutes.
3. Whisk together flour, baking powder, salt, and remaining 1/4C granulated sugar in a large bowl. Using a pastry blender, cut in butter until mixture forms small pieces.
4. Stir in cream. Fold in nectarine mixture.
5. Turn out dough onto 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.
6. Brush with cream; sprinkle with sanding sugar.
7. Bake until golden brown, 20—25 minutes. Let cool on a wire rack.
8. Remaining shortcakes can be stored in an airtight container up to 1 day.

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