Rating: 2.94 stars
49 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 28
  • 2 star values: 6
  • 1 star values: 6

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

Martha Stewart Living, August 2006

Gallery

Credit: Frances Janisch

Recipe Summary

prep:
5 mins
total:
50 mins
Yield:
Makes 8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 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.

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Reviews (2)

49 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 28
  • 2 star values: 6
  • 1 star values: 6
Rating: Unrated
10/06/2013
Very nice and easy to make. These were eaten quickly! Not too sweet-
Rating: 3 stars
09/12/2013
This was easy and tasty. I preferred mine with a confectioner's sugar glaze on top.