Peach-Tarragon Shortcake

By mirelsonp

Recipe source: Bon Appetit | August 2014
What makes this shortcake different is that cake flour makes it extra tender, then it's baked in one big circle and bathed in tarragon-infused better.

Ingredients

• Peaches:
• 4 4 4 large ripe peaches
• 2 2 2 sprigs tarragon
• 1/4 1/4–1/2 1/4–1/2 cup sugar
• Shortcake and assembly: •4 tablespoons (1/2 stick) unsalted butter
• 1 1 1 sprig tarragon
• 1 1 1 cup cake flour
• 1 1 1 tablespoon baking powder
• 1 1 1 teaspoon kosher salt
• 1 1 1 cup all-purpose flour, plus more for surface
• 2 2 2 teaspoons sugar, plus more for sprinkling
• 1 1/2 1 1/2 1/2 cups chilled heavy cream
• Whipped cream (for serving)
• to to 1 sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
• Shortcake and assembly:
• to 425°. to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
• 1 2 flour, baking powder, salt, 1 cup all-purpose flour, and 2 teaspoons sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
• 12–15 to 325°. 8–10 are golden brown, 12–15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8–10 minutes longer.
• to 8 with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Peaches:
1. Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into 1/4"-thick wedges, collecting juices.

2. Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.

Shortcake and assembly:

1. Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.

2. Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 teaspoons sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.

3. Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about 1/2" thick. Brush with some reserved melted butter and sprinkle with sugar.

4. Bake until shortcake edges are golden brown, 12–15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8–10 minutes longer.

5. Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.