Nectarine Shortcakes

Nectarine Shortcakes

Love traditional shortcakes but want to use your seasonal fruit? Try this nectarine variety as seen in Martha Stewart and similarly by Anne Burrell of the Food Network.


  • 1/2 pound nectarines (about 4), cut into 1/2-inch pieces
  • 1 tablespoon fresh lemon juice
  • 1/4 cup plus 2 teaspoons granulated sugar
  • 2 cups all-purpose flour, plus more for work surface
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup heavy cream, plus more for brushing
  • Fine sanding sugar, for sprinkling


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

Whisk together flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl. Using a pastry blender (or two knives), 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. Remaining shortcakes can be stored in an airtight container up to 1 day.

[print-me target=”.post-content”]