Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 Tbs cold unsalted butter, cut into slices
  • 1 large egg, beaten
  • 1/4 cup + 1 tsp half-and-half
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 2 ripe, but firm nectarines
  • 1/4 c brown sugar
  • 1/8 tsp cinnamon
  • 2 Tbs butter, melted
  • 1 1/2 tsp vanilla extract
  • 1 tsp lemon juice

Instruction

  • Preheat the oven to 425 degrees F. Adjust the oven rack to the lower-middle position. In a food processor, combine the flour, 1 1/2 Tbs sugar, baking powder, and salt. Pulse to combine. Scatter butter pieces over flour and process until mixture resembles a coarse meal, about 15 one-second pulses. Transfer to bowl.
  • Mix the beaten egg and half and half together. Pour into the bowl and stir until larges clumps form. Turn out onto a floured work surface and lightly knead until it comes together.
  • Pat dough into a 9 x 6 inch rectangle, about 3/4 inch thick. Flour a 2 3/4 inch biscuit cutter (or a glass works well too) and cut out 6 dough rounds. Place rounds 1 inch apart on a small baking sheet, brush tops with the beaten egg white and sprinkle with the remaining 1 1/2 Tbs sugar.
  • Bake until the shortcakes are golden brown, 12-14 minutes. Cool on a wire rack for 10 minutes.
  • Preheat the oven to 425 degrees F. Slice nectarines and place in a bowl. Sprinkle with brown sugar and cinnamon. In a small bowl, combine the butter, vanilla, and lemon juice. Pour over the nectarines and toss. Place nectarines, juices, and butter mixture in a greased shallow baking dish. Roast for 12 minutes at 425 degrees F.
  • Split a shortcake in half horizontally. Place a large scoop of vanilla ice cream on top of the bottom half of the shortcake. Top with nectarines and juices. Place the other half of the shortcake on top.