Nectarine Shortcakes

Remember this post when I talked about my hoard of Martha Stewart Living magazines?  I’ve found that if I organize the magazines into stacks according to months instead of years, that it is much easier to reference articles pertaining to seasonal topics…ie:  August issues are generally filled with peach and nectarine recipes because this is the time of year that they are ripe.  Thus, it is handy when one is heading out the door and the destination is a peach/nectarine/apple orchard. Nifty, eh?

So, in  my ongoing effort to put my collection to good use, I had this issue in mind as Thom and I strolled through the orchard sampling the fruit, picking, and enjoying a hot Arkansas Saturday afternoon.

And the recipe?

Nectarine Shortcakes

1/2 pound nectarines (about 4) cut into 1/2 inch pieces
1 tbsp fresh lemon juice
1/4 cup plus 2 tsp 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 dusting

Preheat oven to 350.  Combine nectarines, lemon juice, and 2 teaspoons sugar.  Let stand 15 minutes.

Whisk together flour, baking powder, salt, and remaining 1/4 cup 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, 20-25 minutes.  Let cool on a wire rack.  Remaining shortcakes can be stored in an airtight container up to 1 day.

Recipe from Martha Stewart Living issue 153, August 2006