I can’t believe summer is almost over and I haven’t made any summer desserts! It’s been so hot lately that I’ve been very reluctant to turn on my oven! My mood changed when I spent the weekend in Philly. The weather was so nice and comfortable that I was inspired to get back to the oven. Also, coming home to relatively cool temps helped. I made a quick trip to the market and bought all the fixings for peach tarragon shortcakes. Just hearing those words made me feel cooler already.
One thing I love about this recipe is that the shortcake is baked like a scone. One simple slab of dough to shape on a pan and drench with the tarragon infused butter. I will admit to being a little hesitant about using tarragon. The flavor can be overwhelming, but when used correctly, it gives such a nice and light flavor. One of my favorite tarragon dishes is Ina Garten’s chicken salad. But back to the shortcakes. Make them. The shortcake is light and not too sweet and soaks up the butter and syrup from the peaches nicely. If I could, I would find a way to make this dessert year round!
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
- 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
- Preheat oven to 425°. Heat butter and tarragon in a small bowl in a microwave safe dish until butter is melted; set aside.
- Whisk cake flour, baking powder, salt, flour, and sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
- 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.
- 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.
- 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.
Adapted from epicurious