New This Month

Nectarine Shortcakes


The crumbly but moist biscuit yields to juicy nectarine in every bite.

  • Prep:
  • Total Time:
  • Yield: Makes 8

Photography: Frances Janisch

Source: Martha Stewart Living, August 2006


  • 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


  1. Preheat oven to 400 degrees. Combine nectarines, lemon juice, and 2 teaspoons granulated sugar. Let stand 15 minutes.

  2. 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.

  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.

Cook's Notes

Shortcakes can be stored in an airtight container up to 1 day.

Reviews Add a comment

  • Olly28
    6 OCT, 2013
    Very nice and easy to make. These were eaten quickly! Not too sweet-
  • kvnsgrl
    12 SEP, 2013
    This was easy and tasty. I preferred mine with a confectioner's sugar glaze on top.