Peach Shortcake

Ingredients

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup granulated sugar
• 6 tablespoons cold butter, cut into small pieces
• 2 large eggs, lightly beaten
• 1/2 cup milk
• 4 cups sliced fresh peaches
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• Whipped cream or ice cream for serving, optional

Directions

1. Heat the oven to 400ºF (200ºC). Cover a baking sheet with a silicone baking mat, or use parchment paper.
2. Sift the flour, baking powder, salt, and sugar into a mixing bowl. Work in the butter with a pastry blender until the bits are about the size of corn kernels. A food processor works here too, as does a stand mixer fitted with the paddle attachment. Pour in the cream or buttermilk and stir only until the dough is just combined.
3. Turn the dough onto a lightly floured counter and knead it briefly, stopping as soon as it holds together. Go easy here; a slightly craggy biscuit is much better than a tough one.
4. Roll the dough to a 3/4-inch (2 cm) thickness. Using a 3-inch (10 cm) biscuit cutter, cut six individual biscuits, dipping the cutter in flour before each cut. Gather the scraps and re-roll them if you want to cut out a few more biscuits. Transfer the biscuits to the prepared baking sheet. For the glaze, stir the egg yolks together with the cream or milk.
5. Brush the glaze only over the biscuit tops, then bake for 15 to 20 minutes, until the tops and sides are nicely browned. Take them out of the oven and let them cool.
6. For the peach coulis, combine the diced peaches with 2 tablespoons of sugar and the kirsch, if you’re using it. Use your hands to squeeze the fruit firmly, mashing it so it releases its juices. Leave it to stand for at least an hour.
7. Whip the cream until it starts to stiffen, then beat in the sugar and vanilla extract. Continue whipping until the cream holds its shape.
8. Cut the peaches into slices, then toss them in a bowl with a sprinkling of sugar.
9. To build the shortcakes, split each biscuit in half and set the bottom halves on six plates. Spoon the peach coulis over the biscuits, pressing it in a little with a spoon so the juices soak into the biscuit. Add a few peach slices to each, then a generous dollop of cream. Finish with the remaining peach slices, place the biscuit crowns on top, and drizzle with warm butterscotch sauce.