Peach Tarragon Shortcakes


for the peaches

  • 2 large ripe peaches , peeled and cut into ¼ inch wedges
  • 2 sprigs tarragon
  • 1/8 – 1/4 cup sugar , or to taste

for the shortcakes

  • 2 tablespoons unsalted butter
  • 1 sprig tarragon
  • ½ cup cake flour
  • 1 ½ tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup all-purpose flour , plus more for surface
  • 1 teaspoons sugar
  • ¾ cup chilled heavy cream
  • Turbinado sugar , for sprinkling
  • Whipped cream for serving , optional


make the peaches

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

make the shortcakes

  1. Preheat oven to 425°. Heat butter and tarragon in a small bowl in a microwave safe dish until butter is melted; set aside.
  2. Whisk cake flour, baking powder, salt, flour, and 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 a 4"-diameter disk, about 1/2" thick. Brush with some reserved melted butter and sprinkle with turbinado 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 4 wedges, spoon peaches and their juices over, and top with whipped cream if desired.

Recipe Notes

Adapted from epicurious